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Ingredientes
- 1 lb assorted fish fillets, such as snapper, halibut, tilefish, and/or possibly cod skinned, boned, and cut into chunks
- 1 1/2 c. diced onions
- 2 x leeks, white and light green parts only split, well washed and diced (abt 2 1/2 c.)
- 2 x celery stalks diced (abt 1/2 c.)
- 1/4 c. finely-minced garlic
- 1 c. canned plum tomatoes liquid removed, seeded, and diced
- 1 tsp saffron threads
- 2 x bay leaves
- 1 Tbsp. dry thyme
- 1 1/2 tsp salt
- 1 tsp freshly-grnd black pepper
- 1/2 c. dry white wine
- 2 quart Fish Stock (see recipe)
- 2 x Idaho potatoes - (abt 1 lb) peeled, diced
- 1 sm lobster, raw and in the shell cut into pcs
- 1/2 c. extra virgin olive oil
- 1/2 lb fresh shrimp peeled, deveined French baguette sliced 1/4" thick (about 3 to 4 slices per person)
- 1/4 c. extra virgin olive oil
- 1 tsp cracked black peppercorns - (to 2 tspns)
Direcciones
- Heat the extra virgin olive oil in a large, heavy-bottomed soup pot, add in the onions, leeks, and celery, and saute/fry till translucent/soft, about 6 min.
- Add in the garlic, tomatoes, saffron, and seasonings. Stir for about 2 min, then add in the white wine and cook for 4 to 5 min, or possibly till almost all the liquid has evaporated, before adding the Fish Stock.
- Bring to a boil, then reduce to a simmer and cook for 45 min. At the end of 45 min, add in the potatoes and begin to cook.
- While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with extra virgin olive oil, sprinkle with cracked pepper, and toast in a 300 degree oven till crisp (about 12 min).
- After the potatoes have simmered for 10 min, add in the lobster. Return to a boil and cook at a strong simmer for 5 min, before adding the fish chunks and the shrimp and cook till the fish is just cooked, but not yet flaking apart.
- Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 894g | |
| Recipe makes 4 servings | |
| Calories 677 | |
| Calories from Fat 400 | 59% |
| Total Fat 45.15g | 56% |
| Saturated Fat 6.64g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 2734mg | 114% |
| Potassium 1312mg | 37% |
| Total Carbs 31.49g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.19g | 4% |
| Protein 32.05g | 51% |
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