|2||tablespoons olive oil|
|1||onion, coarsely chopped|
|½||green bell pepper, cored, seeded, and coarsely chopped|
|Salt and black pepper, to taste|
|½||cup reserved lobster juices|
|1½||cups cooked tomato-lobster sauce|
|½||cup water, plus more if needed|
|¼||teaspoon crushed red pepper|
|¾||pound skinless, boneless white fish (pollock, haddock, or cod), cut into 2 pieces|
|1||cooked lobster, meat removed and cut into 2-inch pieces|
|2||tablespoons chopped fresh basil|
|1||clove garlic, peeled|
|4||thick rounds Italian bread, toasted|
|2||tablespoons 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.