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.