Lobster Tails in Fish Soup with Sugar Snap Peas

Ingredients

• 1 released lobster tail (about 250 g)
• 600 g mixed fish fillets (sea bass, sea bream, sea perch)
• 2 Garlic cloves
• 1 onion
• 1 tbsp chopped parsley
• 1 tbsp chopped tarragon
• 1 tbsp chopped chervil
• 250 g Mushrooms
• 150 g sugar snap peas
• 3 tbsp olive oil
• Salt
• ground pepper
• 1 tsp sweet paprika
• 100 ml vermouth
• 200 ml dry white wine
• 500 ml fish stock
• 2 tbsp breadcrumbs

Instructions

1. 1.

   Slice the lobster tail into 2 cm thick slices. Wash the fish, pat dry and cut into bite‑size pieces. Peel and finely chop the garlic and onion. Rinse the herbs, shake dry and chop. Clean and slice the mushrooms and sugar snap peas. Heat the oil in a pot and sauté the garlic and onion.

2. 2.

   Add the lobster slices, fish fillets, mushrooms and sugar snap peas; brown briefly. Season with salt, pepper and paprika, deglaze with vermouth, then add wine and fish stock. Simmer for 10 minutes. Finally stir in breadcrumbs and herbs, ladle the soup onto plates.