Food & dining
    Next Score View the next score

    sunday supper

    Recipe for spicy fish and lobster soup

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    2tablespoons olive oil
    1onion, coarsely chopped
    ½green bell pepper, cored, seeded, and coarsely chopped
    Salt and black pepper, to taste
    ½cup reserved lobster juices
    cups cooked tomato-lobster sauce
    ½cup water, plus more if needed
    ¼teaspoon crushed red pepper
    ¾pound skinless, boneless white fish (pollock, haddock, or cod), cut into 2 pieces
    1cooked lobster, meat removed and cut into 2-inch pieces
    2tablespoons chopped fresh basil
    1clove garlic, peeled
    4thick rounds Italian bread, toasted
    2tablespoons chopped fresh parsley

    1. In a soup pot over medium heat, heat the olive oil. Add the onion, bell pepper, salt, and black pepper. Cook, stirring occasionally, for 10 minutes, or until the vegetables soften.

    2. Add the lobster juices, tomato sauce, ½ cup water, and red pepper. Bring to a boil, lower the heat, and simmer for 3 minutes.

    3. Add the fish. Set on the cover askew. Cook the fish for 5 minutes, or until it almost done. Add the lobster, sprinkle with basil, and continue cooking for 2 minutes or until the lobster is hot and the fish is cooked through. Taste for seasoning and add more salt, crushed red pepper, or water, if you like.


    4. Rub each piece of toast with the garlic, discarding it. Place toasts in 4 bowls. Ladle in soup and sprinkle with parsley.

    Debra Samuels