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Fish Soup with Shrimp and Lobster

“It breathes reassurance, it offers consolation; after a weary day, it
promotes sociability… There is nothing like a bowl of hot soup…”
~ Louis DeGouy, The Soup Book

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Fish Soup with Shrimp and Lobster
(Craig Claiborne with Pierre Franey)
Craig Claiborne's Favorites
from the New York Times
Copyright 1975 by The New York Times Company

1/4 cup olive oil
2 cups finely chopped leeks
2 cups chopped onions
3 tablespoons flour
3 cloves garlic, minced
2 cups canned tomatoes, preferably
imported Italian peeled tomatoes
3 cups fish stock
2 cups dry white wine
Three 1-pound or two 1 1/2-pound
live lobsters
Salt and freshly ground pepper to taste
1 cup water
3/4 pound shrimp, shelled and deveined
2 1/2 pounds skinless fish fillets such as
striped bass, cod, rock fish, flounder,
cut into 2-inch pieces
1/4 pound thin pasta such as vermicelli or
spaghettini, broken into 3- or 4-inch lengths

1. Heat oil in a kettle and add the leeks and onions. Cook, stirring, until onions are wilted. Sprinkle with flour and add the garlic, stirring.
2. Add the tomatoes, fish stock, and wine and cook 15 minutes, stirring occasionally.
3. Plunge a knife into the center section of each lobster and sever the
tail. Cut each tail crosswise into 3 pieces.
4. Crack the lobster claws. Split the carcass in half and remove and
discard the tough small sac near the eyes. Save all the juices that
come out of the lobsters.
5. Add the lobster pieces and the juices to the soup. Add the remaining ingredients. Stir, bring to the boil and cook 15 minutes,
6. When ready to serve, discard the pieces of lobster carcass.
Yield: 6 to 8 servings

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