Seafood Soup With Gremolata - cooking recipe

Ingredients

4 1/2 lb fish bones
2 None medium onions, roughly chopped
1 None medium carrot, roughly chopped
2 stalks celery, roughly chopped
8 None black peppercorns
2 None bay leaves
1 tbsp olive oil
2 cloves garlic, minced
5 None medium tomatoes, roughly chopped
3 tsp granulated sugar
1 (13.5 oz) can chopped tomatoes
1/3 cup tomato puree
1/2 cup dry white wine
2 lb lobster, roughly chopped
1 lb boneless firm white fish fillets, roughly chopped
None None FOR THE GREMOLATA
1 clove garlic, finely chopped
1 tbsp thinly sliced lemon zest
2 tbsp thinly sliced fresh flat-leaf parsley leaves

Preparation

In a large saucepan, combine fish bones, 1 onion, carrot, celery, peppercorns, bay leaves and 8 cups water. Simmer for 20 mins. Strain stock, discarding bones and vegetables.
Heat oil in a large saucepan over medium heat. Cook garlic and remaining onion, stirring, until onion has softened. Add tomatoes and sugar. Cook, stirring, for 10 mins, or until tomatoes are soft. Add canned tomatoes, tomato puree and wine. Bring to a boil then reduce heat and simmer for 5 mins, or until mixture thickens slightly, stirring occasionally. Add stock and bring to a boil. Reduce heat and simmer for 20 mins. Let cool for 10 mins.
Blend or process tomato soup, in batches, until smooth. Return to pan and bring to a boil. Add lobster and fish. Simmer, stirring, for 5 mins, or until seafood is just cooked. Season to taste.
To make the gremolata, combine all ingredients in a small bowl. Serve soup sprinkled with gremolata.