Ingredients:
- 1/3 cup finely chopped fennel fronds (sometimes called anise)
- 3 lb mixed skinned white fish fillets (such as monkfish , turbot , red snapper , striped bass , porgy , grouper , and/or cod) , cut into 2-inch pieces
Directions:
- Make croutons: Preheat oven to 250°F.
- Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake in middle of oven until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
- Make soup: Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
- Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
- Add thicker pieces of fish to soup and simmer, uncovered, 2 minutes. Stir in remaining fish and lobster, including juices, and simmer, uncovered, until they are just cooked through, 3 to 5 minutes.
- Stir 3 tablespoons broth from soup into rouille until blended. Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and lobster from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
- Top each serving with 1 teaspoon rouille and serve remainder on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1046.26 Kcal (4380 kJ) | ||
| Calories from fat | 359.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.91g | 61% | |
|---|---|---|---|
| Cholesterol | 177.71mg | 59% | |
| Sodium | 3172.87mg | 132% | |
| Potassium | 1875.27mg | 40% | |
| Total Carbs | 84.79g | 28% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 7.26g | 29% | |
| Protein | 82.28g | 165% | |
| Vitamin C | 23.4mg | 39% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 3.1mg | 17% | |
| Calcium | 208.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 105.43 Kcal (441 kJ) | ||
| Calories from fat | 36.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 61% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 59% | |
| Sodium | 319.74mg | 132% | |
| Potassium | 188.97mg | 40% | |
| Total Carbs | 8.54g | 28% | |
| Sugars | 0.74g | 30% | |
| Dietary Fiber | 0.73g | 29% | |
| Protein | 8.29g | 165% | |
| Vitamin C | 2.4mg | 39% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 0.3mg | 17% | |
| Calcium | 21mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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