|
| |
|
| What You Need: |
|
|
|
1 medium-size lobster, cooked, or ½ pound cooked lobster meat
¼ pound raw shrimp with shells
¼ pound white-fleshed fish fillet
6 cups chicken stock
1 onion, sliced
2 potatoes, peeled and sliced
2 bay leaves, crumbled
2 garlic cloves
2 tablespoons tomato paste 2 large tomatoes, seeded and chopped
¼ cup cooking sherry
Salt and freshly ground pepper
1 tablespoon butter
|
|
| |
|
|
Ads by All Easy Recipes
|
| How To Cook: |
|
|
1. If the lobster and shrimp are in their shells, remove and chop the meat, reserving the shells.
|
2. Combine the fish fillet with the chicken stock in a large saucepan and poach until the fish flakes easily.
|
3. Remove the fish from the stock, chop, and set aside with the lobster and shrimp.
|
4. Add the reserved shells (if used) to the stock and cook over medium heat for 15 minutes, then remove and discard the shells.
|
5. Add all the ingredients, except the seafood and butter, to the stock and cook for another 15 minutes.
|
6. Remove the saucepan from the heat and blend the soup in batches in an electric blender or food processor.
|
7. Return the blended stock to heat, stir in the butter, and add the seafood. Cover and simmer for 5 minutes. Serve hot.
|
|
|
|
|
|
|
|
|
