Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 1/2 cups small diced onion

  3. 3/4 cup small diced red bell pepper

  4. 2 teaspoons minced garlic

  5. 1 tablespoon minced shallots

  6. 1 tablespoon chopped chives

  7. 1 teaspoon seeded and finely chopped habanero pepper

  8. 1 cup chopped tomatoes

  9. 1/2 cup dry white wine

  10. 4 cups fish, shrimp or chicken stock

  11. 2 lobster tails, about 6 to 8 ounces each, meat removed and cut into bite-size pieces

  12. 1/2 pound medium shrimp, peeled and deveined

  13. 1 tablespoon plus 1 teaspoon Essence, recipe follows

  14. 3 teaspoons salt, plus more for seasoning

  15. 1/2 pound scallops

  16. 1/2 pound white fleshed fish, i.e. grouper , red snapper , or whiting , sliced into strips

  17. Freshly ground black pepper

  18. 1/4 cup chopped parsley leaves , plus more for garnish ,

  19. 1/4 cup chopped cilantro leaves, plus more for garnish

  20. 1/2 cup toasted and chopped almonds

  21. 2 1/2 tablespoons paprika

  22. 2 tablespoons salt

  23. 2 tablespoons garlic powder

  24. 1 tablespoon black pepper

  25. 1 tablespoon onion powder

  26. 1 tablespoon cayenne pepper

  27. 1 tablespoon dried oregano

  28. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Heat a Dutch oven over medium heat. Add the olive oil and, once hot, add the onions, bell peppers , garlic, shallots, chives and habanero peppers. Cook, stirring often, until the onions are translucent, 5 to 6 minutes. Add the tomatoes to the pan and cook until soft, about 3 minutes. Deglaze the pan with the white wine and cook until reduced by half, about 1 minute. Add the fish stock to the pot and bring to a boil. Reduce the heat so that the liquid just simmers, and cook the soup until the flavors begin to marry, about 10 minutes.

  2. Season the lobster, shrimp and scallops with 1 tablespoon of the Essence and 2 teaspoons of the salt. Add the lobster , shrimp and scallops to the pot and cook until the lobster and scallops begin to turn opaque, about 2 minutes. Season the white fish with 1 teaspoon of Essence and the remaining teaspoon of salt. Add the seasoned fish to the pot and continue to cook until the fish is flaky, about 3 minutes. Add the parsley and cilantro to the pan and cook for another 2 to 3 minutes.

  3. Taste the soup and adjust the seasoning, if necessary. Ladle the soup into heated bowls, and garnish each bowl with toasted almonds, chopped parsley and cilantro.

  4. Combine all ingredients thoroughly.

  5. Yield: 2/3 cup Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


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