French Sea Food Stew
By: Anonymous
Published: Sunday, December 13, 2009 - 12:40am

Ingredients




Olive oil cooking spray as needed
2 garlic cloves minced
1 onion - (6 oz) chopped
2 leeks - (12 oz) washed well,
and thinly sliced, white and 1" green
3 mediums tomatoes - (abt 18 oz total) seeded, chopped
1/4 cup chopped flat-leaf parsley
2 sprg fresh thyme
teaspoon (or ¼  crushed dried thyme)
1 lrg rosemary sprig
teaspoon (or ¼  crushed dried rosemary)
2 bay leaves
1 piece orange rind - (abt 3")
1/4 teaspoon fennel seeds crushed
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon Tabasco sauce
(or crushed red pepper flakes)
3 cups Fish Stock (see recipe)
2 cups water
Juice of 1 lemon
1 1/2 pounds firm fleshed fish cut 1" strips
1 pound lobster tails meat removed and
sliced into coins, shells reserved
1 pound large shrimp cleaned, deveined,
and shells reserved
1 French baguette - (16 oz) cut very thin
slices, coated with olive oil cooking
inch spray, and baked  a hot oven until
browned on both sides

Preparation

1 Coat a large kettle with cooking spray and add the garlic, onions and leeks. saute for 5 minutes, stirring occasionally, until soft. Add the tomatoes, parsley, thyme, rosemary, bay leaves, orange rind, fennel, pepper, and hot sauce. Saute for 3 minutes more. Add the stock, water, and lemon juice, along with the lobster and shrimp shells. Bring to a simmer and cook for fifteen minutes. 2 Remove the shells and thyme, rosemary, and bay leaves. Puree the vegetables with a bit of broth in a blender or food processor a little at a time until the soup is smooth. Set aside until you are ready to make dinner. 3 Just before ready to serve, bring the soup to a simmer. Add the fish and simmer for a few minutes. Add the lobster and continue to simmer for another two minutes. Finally add the shrimp and simmer until all the seafood is cooked through, another few minutes. 4 To serve, ladle broth and seafood in a shallow soup bowls. Top each serving with 3 toasts. Serve immediately. 5 This recipe yields 6 servings.