Fisherman's Soup

Posted by Peggy on LCT Forum

Servings: 6 Preparation Time: 1:05

3 tbsp olive oil

½ cup celery, chopped

2 garlic cloves – finely chopped

1 cup tomatoes, drained

¼ cup fresh parsley, chopped

1 tbsp fresh rosemary, chopped

½ tsp red pepper flakes

¾ cup chicken broth

6 cups water

6 lobster tails, frozen

1 lb halibut filets – cut in 2” pieces

8 oz medium shrimp – deveined

salt

fresh parsley for garnish

olive oil for garnish

Directions:
Heat olive oil in large soup pot over medium-low heat

Add celery & cook 5 minutes

Add garlic & cook 1 minute more

Stir in tomatoes, parsley, rosemary & red pepper flakes

Cook 2 minutes

Add chicken broth, cook until liquid evaporates

Add water & bring to a boil

Reduce heat; simmer 20 minutes

Cut frozen lobster tails on underside with scissors

Add lobster tails to pot, cook 4 minutes

Add fish and cook 3 more minutes

Season to taste with salt

Ladle soup into bowls.

Sprinkle with additional parsley and drizzle with olive oil

Provide a bowl for discarded lobster & shrimp shells

Notes: 3.5 gm. carbohydrates