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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
3 2 4 3
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
servings
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
  • 3/4 cup
    (190 mL)
    thinly sliced leeks
  • 1 cup
    (250 mL)
    thinly sliced fennel
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    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 1
    tomato, peeled, seeded and diced
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    GRAPE TOMATOES

    GRAPE TOMATOES

    $2.99 ea.

    283 g PRODUCT OF ONTARIO OR MEXICO


    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb


  • 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.
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    GAYLEA SOUR CREAM

    GAYLEA SOUR CREAM

    $2.99 ea.

    425 - 500 ml SELECTED VARIETIES


    GAYLEA WHIPPED CREAM

    GAYLEA WHIPPED CREAM

    $2.99 ea.

    225 g SELECTED VARIETIES


    GAYLEA COTTAGE CHEESE

    GAYLEA COTTAGE CHEESE

    $3.49 ea.

    4 X 113 g, 450 g SELECTED VARIETIES


  • 1/2 bag
    fresh Spinach
  • 2 Tbsp.
    (30 mL)
    chopped parsley
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES FRESH HERBS

    IRRESISTIBLES FRESH HERBS

    2 for $5.00

    21 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    chopped tarragon
  • 400 g
    frozen lobster meat
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    EAST COAST SEAFOOD LOBSTER CLAWS & ARMS

    EAST COAST SEAFOOD LOBSTER CLAWS & ARMS

    $19.99 ea.

    FROZEN, 454 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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