Jorge: There was a time in Cuba when lobster and crabs were legal and plentiful.
Glenn: This simple dish combines the flavors of the sea in a simple broth that lets the seafood tastes shine.
The fruits of the sea brimming in a delicate broth.
INGREDIENTS:3/4 cup olive oil
Sauté the onions in half of the olive oil until translucent. Add the tomato and garlic and cook an additional two minutes, stirring constantly. Add the vegetables, the carrots, and the wine to the strained stock. Bring to a rolling boil; reduce heat to low and simmer, uncovered, for 45 minutes to one hour.
Sauté the fish, scallops, lobster, and shrimp in small batches fully cooked. (Shrimp pink and firm fish white and flaky.)
Just before serving: Add the sautéed seafood to the soup stock just before serving.
You also can make individual servings and divide the seafood fairly by spooning equal measures of seafood into individual soup bowls and ladling in soup stock to fill.
Serve topped with small cubes of bread fried in olive oil.
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