Lure's Fish Soup Recipe

Posted by
Rate It!
Lure's Fish Soup
Add your photo!
Ingredients
28
Count
Nutrition
498
Calories
Total time
100
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. For the Lobster Stock:
  2. Steam lobsters for 5 to 6 minutes in a large pot with a few inches of boiling water until bright pink and meat is just cooked. Split lobster bodies in half. Chop vegetables into 1 to 2-inch pieces.
  3. In a deep pot, heat olive oil until very hot and add the halved lobster bodies. Saute until the lobster is caramelized to a golden brown, then and add the chopped vegetables. Cook and stir vegetables and lobster continuously for 5 to 6 minutes until the vegetables are soft. Remove meat from the lobster and set aside. Return the lobster shells to the pot, if desired, add the tomato paste and stir until combined. Add the vermouth carefully and cook until almost all the liquid is gone. Add 2 quarts of water to the pot and simmer for about 45 minutes. Strain solids and reserve the lobster stock.
  4. For the Fish Soup:
  5. Dice all vegetables into small uniform pieces and chop the garlic. In a large pot, lightly heat a small amount of olive oil. Place all vegetables and garlic into pot. Cook slowly for 10 to 15 minutes until all the vegetables are soft. Keep the heat low to avoid getting and color on the vegetables. Add the juice and orange zest, saffron and crushed red pepper (a small amount helps balance the soup, if a more spicy soup is desired, add more crushed pepper). Cook until the orange juice is almost gone. Add the chopped tomatoes and cook until 1/2 the tomato liquid is gone. Pour the lobster stock over the vegetables and simmer for 20 to 30 minutes. Season with salt and pepper and check for a good balance between sweet, salty and heat. Keep in mind the shellfish will add more salinity in the final steps.
  6. About 7 minutes before serving, place clams into soup. Simmer for 2 minutes. Add small chunks of whichever fish you have chosen to use. Simmer 2 minutes. Add shrimp and mussels and simmer until all the shellfish has opened (about 3 more minutes). At the last moment, add the cooked lobster and heat gently.
  7. Divide into 6 bowls, or serve family style at the table. The soup taste great with a drizzle of extra-virgin olive oil and sea salt. The soup can easily be served as an appetizer or increased in quantity and served as an entree with warm crusty bread.
  8. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 498.28 Kcal (2086 kJ)
Calories from fat 97.91 Kcal
% Daily Value*
Total Fat 10.88g 17%
Cholesterol 161.18mg 54%
Sodium 920.37mg 38%
Potassium 919.48mg 20%
Total Carbs 26.5g 9%
Sugars 6.28g 25%
Dietary Fiber 3.89g 16%
Protein 28.78g 58%
Vitamin C 33mg 55%
Vitamin A 1.2mg 40%
Iron 2.9mg 16%
Calcium 211.4mg 21%
Amount Per 100 g
Calories 51.97 Kcal (218 kJ)
Calories from fat 10.21 Kcal
% Daily Value*
Total Fat 1.13g 17%
Cholesterol 16.81mg 54%
Sodium 95.99mg 38%
Potassium 95.89mg 20%
Total Carbs 2.76g 9%
Sugars 0.65g 25%
Dietary Fiber 0.41g 16%
Protein 3g 58%
Vitamin C 3.4mg 55%
Vitamin A 0.1mg 40%
Iron 0.3mg 16%
Calcium 22mg 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 8
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top