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
Ingredients
Method
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
%RDI
- Iron 26.0
- Folate 24.0
- Calcium 12.0
- Vitamin A 12.0
- Vitamin C 43.0
