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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean the shellfish. | 2. Now take the heads and shells from shellfish to make the fish stock. Boil together with the celery carrot and onion for 20 minutes. | 3. In a large pot,heat the oil and add the finely chopped anchovy, garlic and parsley. | 4. Puree the tomatoes and stir into the fish stock. | 5. When the garlic begins to turn colour add the filtered stock and simmer for 20 minutes. | 6. Cut the shellfish into thin strips and add to the soup. Cook for a further five minutes then add the chilli pepper, if desired. | 7. Check the salt. | 8. Drizzle over olive oil and scatter over chopped parsley. | 9. Serve with thick slices of toasted good quality bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lobster	1	1		21.8167	0.0	4.6807	0.2125
fish stock head	2		washed discarded	-	-	-	-
bay leaf	1			-	-	-	-
salt pepper				-	-	-	-
garlic clove	4			-	-	-	-
italian tomato	200		peeled	-	-	-	-
anchovy fillet	2		salted	-	-	-	-
parsley				-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
salt				-	-	-	-
chili pepper				-	-	-	-
bread			sliced toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.