Casuelita Colonial Seafood Soup With Lobster | Emerils.com

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups small diced onion
• 3/4 cup small diced red bell pepper
• 2 teaspoons minced garlic
• 1 tablespoon minced shallots
• 1 tablespoon chopped chives
• 1 teaspoon seeded and finely chopped habanero pepper
• 1 cup chopped tomatoes
• 1/2 cup dry white wine
• 4 cups fish, shrimp or chicken stock
• 2 lobster tails, about 6 to 8 ounces each, meat removed and cut into bite-size pieces
• 1/2 pound medium shrimp, peeled and deveined
• 1 tablespoon plus 1 teaspoon Essence
• 3 teaspoons salt, plus more for seasoning
• 1/2 pound scallops
• 1/2 pound white fleshed fish, i.e. grouper, red snapper, or whiting, sliced into strips
• Freshly ground black pepper
• 1/4 cup chopped parsley leaves, plus more for garnish,
• 1/4 cup chopped cilantro leaves, plus more for garnish
• 1/2 cup toasted and chopped almonds