Fisherman's Soup

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1/2 cup	55g / 1.9oz	Chopped celery
2		Garlic cloves - finely chopped
1/2 lb	227g / 8oz	Plum tomatoes - peeled, chopped
		= (or 1 cup drained canned tomatoes)
1/4 cup	36g / 1.3oz	Chopped fresh parsley
1 tablespoon	15ml	Chopped fresh rosemary
		= (or 1 tspn dried rosemary)
1/2 teaspoon	2.5ml	Red pepper flakes
3/4 cup	177ml	Dry white wine
6 cups	1422ml	Water
6		Frozen lobster tails - (4 oz ea) - cut on underside
		With scissors
1 lb	454g / 16oz	Firm white fish fillets - cut 2" pieces
		= (such as cod, halibut or sea bass)
8 oz	227g	Medium raw shrimp - deveined
		Sea salt or table salt
		Chopped fresh parsley - (garnish)
		Extra-virgin olive oil - (garnish)

Recipe Instructions

Heat olive oil in large soup pot over medium-low heat. Add celery and cook 5 minutes. Add garlic and cook 1 minute more.

Stir in tomatoes, parsely, rosemary and red pepper flakes. Cook 2 minutes. Add wine; cook until liquid evaporates. Add water and bring to a boil. Reduce heat; simmer 20 minutes.

Add frozen lobster tails, cook 4 minutes; add fish and cook 3 more minutes until fish is opaque in center. Add shrimp and cook 3 more minutes. Season to taste with salt.

Ladle soup into bowls. Sprinkle with additional parsley and drizzle with olive oil. Have a bowl handy for discarded lobster and shrimp; shells.

This recipe yields 6 servings.

Carbohydrates: 4 grams

Net Carbs: 3.5 grams

Fiber: 0.5 grams

Protein: 50.5 grams

Fat: 12 grams

Calories: 353

Source:
Atkins Cookbook at http://atkinscenter.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.