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Lobster, Leek and Fennel Chowder https://www.metro.ca/userfiles/image/recipes/chaudree-poireaux-fenouil-homard-4743.jpg PT20M PT45M PT1H05M
Heat oil and butter in a pan on low. Add leeks and fennel and sweat, covered, for 10 minutes. Add tomato and cook uncovered for 5 minutes. Turn heat up to medium, add white wine and reduce by half. Stir in fish stock, bring to a boil, then lower heat and simmer for 10 minutes. Stir in cream and simmer for another 10 minutes. Add spinach, parsley and tarragon. Chop lobster meat into largish pieces and add to chowder. Adjust seasoning, bring to a boil, and serve.
4
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1 Tbsp. (15 mL) organic canola oil 1 Tbsp. (15 mL) butter 3/4 cup (190 mL) thinly sliced leeks 1 cup (250 mL) thinly sliced fennel 1 tomato, peeled, seeded and diced 1/3 cup + 1 Tbsp. (80 mL + 15 mL) white wine 2 cups (500 mL) fish stock 3/4 cup (190 mL) heavy cream 35% m.f. 1/2 bag fresh Spinach 2 Tbsp. (30 mL) chopped parsley 1 Tbsp. (15 mL) chopped tarragon 400 g frozen lobster meat
Lobster, Leek and Fennel Chowder

Lobster, Leek and Fennel Chowder

Rate this recipe
2 Votes
  • Gluten-free
4
Lobster, Leek and Fennel Chowder
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    organic canola oil
  • 1 Tbsp.
    (15 mL)
    butter
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    225 g SELECTED VARIETIES


  • 3/4 cup
    (190 mL)
    thinly sliced leeks
  • 1 cup
    (250 mL)
    thinly sliced fennel
  • 1
    tomato, peeled, seeded and diced
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    2.18/kg


    BROCCOLI PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF MEXICO SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO

    BROCCOLI PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF MEXICO SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO

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    No. 1 GRADE


  • 1/3 cup + 1 Tbsp.
    (80 mL + 15 mL)
    white wine
  • 2 cups
    (500 mL)
    fish stock
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  • 3/4 cup
    (190 mL)
    heavy cream 35% m.f.
  • 1/2 bag
    fresh Spinach
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    SPINACH

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    $2.69 ea.

    284 g PRODUCT OF U.S.A.


  • 2 Tbsp.
    (30 mL)
    chopped parsley
  • 1 Tbsp.
    (15 mL)
    chopped tarragon
  • 400 g
    frozen lobster meat
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    113 g


Imprimer ma sélection

Preparation

Heat oil and butter in a pan on low.

Add leeks and fennel and sweat, covered, for 10 minutes.

Add tomato and cook uncovered for 5 minutes.

Turn heat up to medium, add white wine and reduce by half.

Stir in fish stock, bring to a boil, then lower heat and simmer for 10 minutes.

Stir in cream and simmer for another 10 minutes.

Add spinach, parsley and tarragon.

Chop lobster meat into largish pieces and add to chowder.

Adjust seasoning, bring to a boil, and serve.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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