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



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