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.
5.In a small bowl, combine all ingredients.
Recipe is not suitable to freeze.Note