Fisherman's Soup
2.4g
Net Carbs
27.9g
Protein
6.4g
Fat
0.5g
Fiber
201
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 1 1/2 teaspoons Garlic
- 1 pound Atlantic Cod
- 1 tablespoon Rosemary
- 3 tablespoons Extra Virgin Olive Oil
- 1/4 cup Parsley
- 4 cups Tap Water
- 1/2 cup chopped Celery
- 1/2 pound Shrimp
- 3 plum tomatoes Red Tomatoes
- 1/2 teaspoon Crushed Red Pepper Flakes
- 6 ounces Sauvignon Blanc Wine
- 20 oz, raw, without shell, yield after cookings Lobster
Directions:
This recipe is suitable for all phases. It does have wine in the ingredients but the majority of it is evaporated off while cooking.
- Dice the celery and tomatoes. Heat olive oil in large soup pot over medium-high heat. Add celery and cook until softened, about 4 minutes. Add minced garlic and cook until aroma is released, about 30 seconds.
- Stir in wine, diced tomatoes and pepper flakes. Cook until almost all liquid evaporates, about 7 to 10 minutes. Add water and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.Add lobster tails and cook 4 minutes. Add fish and cook 3 more minutes. Add shrimp and rosemary and cook 3 more minutes. Add parsley and season to taste with salt and pepper.
- Ladle soup into bowls. Sprinkle with additional parsley and drizzle with olive oil.
