Lobster Monkfish Bouillabaisse Lobster Monkfish Bouillabaisse

Lobster monkfish 150px Image by: Lobster monkfish 150px Author: Canadian Living

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.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2007


  • 1/2 fennel bulb
  • 1 tablespoon vegetabIe oil
  • 1/2 onion chopped
  • 1 garlic clove minced
  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon 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 tablespoon licorice flavoured liqueur such as Pernod (optional)
  • 1 tablespoon 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


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.

Nutritional facts Per serving: about

  • Sodium 896 mg
  • Protein 31 g
  • Calories 272.0
  • Total fat 10 g
  • Cholesterol 112 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g


  • Iron 26.0
  • Folate 24.0
  • Calcium 12.0
  • Vitamin A 12.0
  • Vitamin C 43.0
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Lobster Monkfish Bouillabaisse