Lobster Monkfish Bouillabaisse
59 people added this to their Recipe Box
This recipe makes 2 servings
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 |
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.
Ingredients
- 1/2 small fennel bulb
- 1 tbsp vegetabIe oil
- 1/2 small onion, chopped
- 1 garlic clove, minced
- 1 tsp paprika
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1 pinch pepper
- 1 cup canned whole tomatoes
- 1 cup Seafood Stock or sodium-reduced chicken stock
- 1/4 cup white wine or water
- 1 tbsp licorice flavoured liqueur, such as Pernod (optional)
- 1 tbsp tomato paste
- 4 oz jumbo shrimp, peeled and deveined
- 2 lobster tails, shelled and cut into chunks
- 4 oz monkfish fillets, 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
- Keywords : Stew; Simmer; Make-Ahead; Lobster; Fish; Fennel; Tomatoes; Valentine's Day;
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