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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A delicious Venetian fish stew. A very hearty, robust meal in one. Ingredients:
1 pound lobster tail |
1 pound sole fillets |
1 pound medium shrimp - peeled and deveined |
3 tablespoons lemon juice |
1/4 cup olive oil |
3 cloves garlic, minced |
1 large onion, sliced |
1 (15 ounce) can whole tomatoes |
1 cup balsamic vinegar |
3 cups red wine |
2 quarts water |
2 sprigs fresh basil leaves, torn |
3 tablespoons chopped fresh parsley |
salt and pepper to taste |
Directions:
1. Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside.
2. Heat the olive oil in a large pot over medium heat. Add the garlic and onions; cook and stir until translucent. Pour in the tomatoes, vinegar, and wine; bring to a simmer and cook for about 10 minutes. Pour in water; add the marinated fish, basil, and parsley; simmer for about 30 minutes, until the lobster has cooked through. Season to taste with salt and pepper. Serve with a nice, crusty bread.
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