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Casuelita Colonial Seafood Soup with Lobster (Emeril Lagasse) Recipe

Casuelita Colonial Seafood Soup with Lobster (Emeril Lagasse) Recipe

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Casuelita Colonial Seafood Soup with Lobster (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
1 1/2 cups small diced onion
3/4 cup small diced red bell pepper
2 tsp minced garlic
1 tbsp minced shallots
1 tbsp chopped chives
1 tsp seeded and finely chopped habanero pepper
1 cup chopped tomatoes
1/2 cup dry white wine
4 cups fish , shrimp or chicken stock
2 lobster tails , about 6 to 8 oz each, meat removed and cut into bite-size pieces
1/2 lb medium shrimp, peeled and deveined
1 tbsp plus 1 tsp essence , recipe follows
3 tsp salt, plus more for seasoning
1/2 lb scallops
1/2 lb white fleshed fish , i.e. grouper, red snapper , or whiting, sliced into strips
freshly ground black pepper
1/4 cup chopped parsley leaves , plus more for garnish
1/4 cup chopped cilantro leaves , plus more for garnish
1/2 cup toasted and chopped almonds
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Heat a Dutch oven over medium heat. Add the olive oil and, once hot, add the onions, bell peppers, garlic, shallots, chives and habanero peppers. Cook, stirring often, until the onions are translucent, 5 to 6 minutes. Add the tomatoes to the pan and cook until soft, about 3 minutes. Deglaze the pan with the white wine and cook until reduced by half, about 1 minute. Add the fish stock to the pot and bring to a boil. Reduce the heat so that the liquid just simmers, and cook the soup until the flavors begin to marry, about 10 minutes.
Season the lobster, shrimp and scallops with 1 tablespoon of the Essence and 2 teaspoons of the salt. Add the lobster, shrimp and scallops to the pot and cook until the lobster and scallops begin to turn opaque, about 2 minutes. Season the white fish with 1 teaspoon of Essence and the remaining teaspoon of salt. Add the seasoned fish to the pot and continue to cook until the fish is flaky, about 3 minutes. Add the parsley and cilantro to the pan and cook for another 2 to 3 minutes.
Taste the soup and adjust the seasoning, if necessary. Ladle the soup into heated bowls, and garnish each bowl with toasted almonds, chopped parsley and cilantro.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	807.16 Kcal (3379 kJ)
Calories from fat	444.73 Kcal
		% Daily Value*
Total Fat	49.41g	76%
Cholesterol	73.68mg	25%
Sodium	3834.55mg	160%
Potassium	1168.88mg	25%
Total Carbs	38.02g	13%
Sugars	4.52g	18%
Dietary Fiber	11.11g	44%
Protein	53.83g	108%
Vitamin C	19.8mg	33%
Vitamin A	0.3mg	11%
Iron	9.4mg	52%
Calcium	212.4mg	21%

Amount Per 100 g
Calories	239.17 Kcal (1001 kJ)
Calories from fat	131.78 Kcal
		% Daily Value*
Total Fat	14.64g	76%
Cholesterol	21.83mg	25%
Sodium	1136.22mg	160%
Potassium	346.35mg	25%
Total Carbs	11.27g	13%
Sugars	1.34g	18%
Dietary Fiber	3.29g	44%
Protein	15.95g	108%
Vitamin C	5.9mg	33%
Vitamin A	0.1mg	11%
Iron	2.8mg	52%
Calcium	62.9mg	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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

19.5

Points
21

PointsPlus

Good Points

saturated fat free,
good source of fiber

Bad Points

High in Sodium

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