Posted by: chatty lady
Fisherman's Soup - 06/19/09 10:56 PM
White wine and tomatoes are the perfect compliment to seafood. This hearty Fishermans Soup is no exception to that rule. It's chock full of shrimp, lobster and the white fish of your choice. I use Halibut. Aromatic, sauteed garlic and celery are added to the wine-tomato base. Then fresh Rosemary and (theres nothing like it) fresh parsley add their distinctive flavors. This soup is so good I bet you'll want two bowlfuls, and at only 2 net carbs per bowl, you can indulge.
FISHERMAN'S SOUP
3 tbsp. olive oil
1/2 cup chopped celery
1 1/2 tsp. chopped garlic
3/4 cup dry white wine
3 plum tomatoes, chopped, or 1 cup canned tomatoes, drained
1/2 tsp. red pepper flakes
4 cups water or fish stock
6 (4-oz.) frozen lobster tails, cut on underside with scissors
1 lb. firm white fish (cod, halibut, or sea bass cut into 2 inch pieces)
8 oz. medium raw shrimp, deveined
1 tbsp. chopped fresh rosemary
1/4 cup chopped fresh parsley
salt and pepper to taste
Leave some chopped fresh parsley for garnish and extra virgin olive oil for garnish...
1) Heat olive oil in a large soup pot over medium-high heat. Add celery sand cook until softened, about 4 minutes. Add garlic and cook until aroma is released, about 30 seconds.
2) Stir in white wine, tomatoes, and pepper flakes. Cook until almost all liquid evaporates, about 7 to 10 minutes. Add water and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
3) Add lobster taqils and cook 4 minutes. Add fish and cook 3 minutes more. Add shrimp and rosemary and cook 3 more minutes. Add parsley and season with salt and pepper lightly, to taste.
4) Laddle soup into bowls. Sprinkle with additional parsley flakes and lightly drizzle with olive oil.
Makes about six servings...
FISHERMAN'S SOUP
3 tbsp. olive oil
1/2 cup chopped celery
1 1/2 tsp. chopped garlic
3/4 cup dry white wine
3 plum tomatoes, chopped, or 1 cup canned tomatoes, drained
1/2 tsp. red pepper flakes
4 cups water or fish stock
6 (4-oz.) frozen lobster tails, cut on underside with scissors
1 lb. firm white fish (cod, halibut, or sea bass cut into 2 inch pieces)
8 oz. medium raw shrimp, deveined
1 tbsp. chopped fresh rosemary
1/4 cup chopped fresh parsley
salt and pepper to taste
Leave some chopped fresh parsley for garnish and extra virgin olive oil for garnish...
1) Heat olive oil in a large soup pot over medium-high heat. Add celery sand cook until softened, about 4 minutes. Add garlic and cook until aroma is released, about 30 seconds.
2) Stir in white wine, tomatoes, and pepper flakes. Cook until almost all liquid evaporates, about 7 to 10 minutes. Add water and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
3) Add lobster taqils and cook 4 minutes. Add fish and cook 3 minutes more. Add shrimp and rosemary and cook 3 more minutes. Add parsley and season with salt and pepper lightly, to taste.
4) Laddle soup into bowls. Sprinkle with additional parsley flakes and lightly drizzle with olive oil.
Makes about six servings...