Shellfish Stew

Cuisine: Tropical

Category: seafood

Servings: 2


6 carrot slices
6 celery slices
2 fennel cups
1/2 tbsp. fennel stems, chopped
2 oz. sea bean
3 pt. fish stock, clarified
1 bouquet garni
salt and pepper, to taste
1 (8 oz.) Florida lobster tail
2 oz. anise-flavored liqueur
2 mussels
2 large oysters
dill weed, chopped, to taste


Place vegetables and stock in stock pot; heat to boiling. Add bouquet garni; season with salt and pepper. Reduce heat; simmer for 5 minutes. Add lobster tail and anise liqueur; simmer for 12 minutes. Shuck oysters; reserve meat with juices. Clean mussels; remove beard. Remove lobster tail. Split shell; remove meat intact. Reserve warm. Add mussels to stock pot; when cooked, remove meat from shell and trim. Return with lobster to pot. Add oyster meat and juice; add chopped dill. Adjust seasoning. Simmer for 30 seconds more.

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