ingredients
- 6 (4-ounce) frozen lobster tails, cut on underside with scissors
- extra virgin olive oil, for garnish
- salt and pepper
- 1/2 cup chopped celery
- 1 1/2 teaspoons chopped garlic
- chopped fresh parsely, for garnish
- 1/2 teaspoon red pepper flakes
- 4 cups water or fish stock
- 3/4 cup dry white wine
- 1 pound firm, white fish fillets (such as cod, halibut or sea bass, cut into 2″ pieces)
- 1 tablespoon chopped fresh rosemary
- 1/4 cup chopped fresh parsley
- 8 ounces medium raw shrimp, deveined
- 3 plum tomatoes, chopped, or 1 cup canned tomatoes, drained
- 3 tablespoons olive oil
prepration
Heat olive oil in large soup pot over medium-high heat. Add celery and cook until softened, about 4 minutes. Add garlic and cook until aroma is released, about 30 seconds.
Stir in 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.
Add lobster tails and cook 4 minutes. Add fish and cook 3 more minutes. Add shrimp and rosemary and cook 3 more minutes. Add parsley and season to taste with salt and pepper.
Ladle soup into bowls. Sprinkle with additional parsley and drizzle with olive oil.
