Fisherman's Soup

By á-174942

Ingredients

• 3 tablespoons olive oil
• 1/2 cup chopped celery
• 2 garlic cloves finely chopped
• 1/2 pound plum tomatoes peeled, chopped (or 1 cup drained canned tomatoes)
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh rosemary (or 1 tspn dried rosemary)
• 1/2 teaspoon red pepper flakes
• 3/4 cup dry white wine
• 6 cups water
• 6 frozen lobster tails - (4 oz ea) cut on underside
• with scissors
• 1 pound firm white fish fillets cut 2" pieces (such as cod, halibut or sea bass)
• 8 ounces medium raw shrimp deveined
• Sea salt or table salt
• Chopped fresh parsley (garnish)
• Extra-virgin olive oil (garnish)

Details

Servings 6

Preparation

Step 1

Heat olive oil in large soup pot over medium-low heat. Add celery and cook 5 minutes. Add garlic and cook 1 minute more.

Stir in tomatoes, parsely, rosemary and red pepper flakes. Cook 2 minutes. Add wine; cook until liquid evaporates. Add water and bring to a boil. Reduce heat; simmer 20 minutes.

Add frozen lobster tails, cook 4 minutes; add fish and cook 3 more minutes until fish is opaque in center. Add shrimp and cook 3 more minutes. Season to taste with salt.

Ladle soup into bowls. Sprinkle with additional parsley and drizzle with olive oil. Have a bowl handy for discarded lobster and shrimp; shells.

This recipe yields 6 servings.

Carbohydrates: 4 grams
Net Carbs: 3.5 grams
Fiber: 0.5 grams
Protein: 50.5 grams
Fat: 12 grams
Calories: 353