Lobster Monkfish Bouillabaisse
This special stew is a wonderful way to splurge and enjoy lobster right at home in a romantic setting. Save the shrimp and lobster shells to make the seafood stock.
Servings: 2
Ingredients:
Lobster Monkfish Bouillabaisse
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 272 |
| pro | 31 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 3 g |
| chol | 112 mg |
| sodium | 896 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 26% |
| vit A | 12% |
| vit C | 43% |
| folate | 24% |
-
Half small fennel bulb
1 tbsp (15 mL) vegetable oil
Half small onion, chopped
1 clove garlic, minced
1 tsp (5 mL) paprika
1/4 tsp (1 mL) each dried thyme and salt
Pinch pepper
1 cup (250 mL) canned whole tomatoes
1 cup (250 mL) Seafood Stock or sodium-reduced chicken stock
1/4 cup (50 mL) white wine or water
1 tbsp (15 mL) licorice-flavoured liqueur, such as pernod (optional)
1 tbsp (15 mL) tomato paste
4 oz (125 g) jumbo shrimp (21/25s), peeled and deveined
2 lobster tails, shelled and cut_into chunks
4 oz (125 g) monkfish or sablefish fillets, cubed
Preparation:
Reserving fronds and trimming off any coarse layers, thinly slice fennel lengthwise. In saucepan, heat oil over medium heat; fry fennel, onion, garlic, paprika, thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes, breaking up with spoon. Stir in stock, wine, liqueur (if using) and tomato paste; bring to boil. Cover, reduce heat and simmer until fennel is almost tender, about 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 4 hours. Reheat.)
Add shrimp, lobster and monkfish; cover and simmer until shrimp are pink and monkfish flakes easily when tested, about 8 minutes. Serve garnished with fennel fronds.
Add tomatoes, breaking up with spoon. Stir in stock, wine, liqueur (if using) and tomato paste; bring to boil. Cover, reduce heat and simmer until fennel is almost tender, about 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Cover and refrigerate for up to 4 hours. Reheat.)
Add shrimp, lobster and monkfish; cover and simmer until shrimp are pink and monkfish flakes easily when tested, about 8 minutes. Serve garnished with fennel fronds.
Source
Canadian Living Magazine: February 2007
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