Food & dining

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.

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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

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