Combine onion, celery and olive oil in a large baking bowl and heat, covered, at 600 W for 6-9 min. Stir once during the cooking time. Add the remaining ingredients except fish and frutti di mare and 400 ml water. Cover and heat at 600 W for 15-20 min. until the mixture thickens slightly. Cut halibut into 5 cm long strips. Cut lobster tails in half lengthwise (and remove from shell if necessary). Cut mussels in half or quarters. Add fish and frutti di mare to the clear soup, leaving the firmer pieces to the side. Cover and heat at 600 W for 2 min, then at 300 W for 4-6 min. Stir gently once during this process. Now let stand for 5 min.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!
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