Name: Seafood soup with gremolata
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 2 kilogram fish bones; 1 medium brown onion, coarsely chopped; 1 medium carrot, coarsely chopped; 2 stalks celery, trimmed, coarsely chopped; 4 litre (16 cups) water; 8 black peppercorns; 2 dried bay leaves; 1 tablespoon olive oil; 1 medium brown onion, coarsely chopped, extra; 2 clove garlic, crushed; 5 medium tomatoes, coarsely chopped; 3 teaspoon white sugar; 400 gram canned crushed tomatoes; 1/4 cup (70 grams) tomato paste; 1/2 cup (125 millilitres) dry white wine; 2 uncooked lobster tails, shelled, coarsely chopped; 400 gram boneless firm white fish fillets, coarsely chopped; Gremolata; 1 clove garlic, finely chopped; 1 tablespoon thinly sliced lemon rind; 2 tablespoon thinly sliced fresh flat-leaf parsley leaves

Ingredients

2 kilogram fish bones

1 medium brown onion, coarsely chopped

1 medium carrot, coarsely chopped

2 stalks celery, trimmed, coarsely chopped

4 litre (16 cups) water

8 black peppercorns

2 dried bay leaves

1 tablespoon olive oil

1 medium brown onion, coarsely chopped, extra

2 clove garlic, crushed

5 medium tomatoes, coarsely chopped

3 teaspoon white sugar

400 gram canned crushed tomatoes

1/4 cup (70 grams) tomato paste

1/2 cup (125 millilitres) dry white wine

2 uncooked lobster tails, shelled, coarsely chopped

400 gram boneless firm white fish fillets, coarsely chopped

Gremolata

1 clove garlic, finely chopped

1 tablespoon thinly sliced lemon rind

2 tablespoon thinly sliced fresh flat-leaf parsley leaves

Method

Seafood soup with gremolata

1.In a large saucepan, combine fish bones, onion, carrot, celery, the water, peppercorns and bay leaves. Simmer, uncovered, 20 minutes. Strain stock over a large bowl; discard bones and vegetables. Stock can be made ahead to this stage. Cover; refrigerate overnight or freeze.

2.In same cleaned pan, heat oil over medium; cook extra onion and garlic, stirring, until onion softens. Add chopped tomato and sugar; cook, stirring, about 10 minutes or until tomato is soft. Stir in canned tomatoes, paste and wine; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until mixture thickens slightly, stirring occasionally. Add stock; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes. Cool 10 minutes.

3.Blend or process tomato mixture, in batches, until smooth. Return to same cleaned pan; bring to the boil. Add lobster and fish; simmer, stirring, about 5 minutes or until seafood is just cooked. Season to taste.

4.Make gremolata. Serve soup sprinkled with gremolata.

Gremolata

5.In a small bowl, combine all ingredients.

Recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Seafood soup with gremolata

Gremolata

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