I’d tried lobster and fish pho at Vietnamese restaurants in the United States and was surprised (and somewhat aghast) that they simply cooked the seafood in beef pho broth. The lesson learned from those experiences was this: seafood pairs well with pho spices.
This is a simple stew that delivers big flavor.
Tart preserved lemons, buttery Castelvetrano olives and crunchy fennel round out a broth based on whole canned tomatoes.
This is easily a meal in itself.
This is somewhere between a soup and an appetizer.
Gather up lobster shells and head to the stove for a simple and luxurious lesson in stock making. The briny essence of the sea that is captured in those shells is yours with a few simple steps.
What's not to love about a tomato soup spiked with orange zest, spices, sweet onions, and garlic? Simmer it with vegetable broth instead of chicken and everyone, no matter what their eating proclivities, will enjoy it.