A delicious Venetian fish stew. A very hearty, robust meal in one.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside.

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  • 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.

Nutrition Facts

337 calories; 33.9 g protein; 12.6 g carbohydrates; 167.4 mg cholesterol; 465.9 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/24/2007
Good recipe that will become a lenten favorite in our house. (I used a combination of shrimp tilapia and little neck clams in place of the sole and lobster because they were freshest at my fish market otherwise followed exactly.) It's nice served over a big scoop of homemade polenta. Read More
(12)

Most helpful critical review

Rating: 3 stars
05/08/2008
I scaled this down to 4 servings. Half a cup of balsamic was WAY too much and I even used white balsamic which is much more mellow-tasting. A cup and a half of red wine was also excessive but I had to add it to dilute the overwhelming taste of vinegar. I have to admit the broth turned out pretty well with a few minor adjustments but there was just too much of it. I made this with sole cod and shrimp. Read More
(15)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/24/2007
Good recipe that will become a lenten favorite in our house. (I used a combination of shrimp tilapia and little neck clams in place of the sole and lobster because they were freshest at my fish market otherwise followed exactly.) It's nice served over a big scoop of homemade polenta. Read More
(12)
Rating: 3 stars
05/08/2008
I scaled this down to 4 servings. Half a cup of balsamic was WAY too much and I even used white balsamic which is much more mellow-tasting. A cup and a half of red wine was also excessive but I had to add it to dilute the overwhelming taste of vinegar. I have to admit the broth turned out pretty well with a few minor adjustments but there was just too much of it. I made this with sole cod and shrimp. Read More
(15)
Rating: 4 stars
02/24/2007
Good recipe that will become a lenten favorite in our house. (I used a combination of shrimp tilapia and little neck clams in place of the sole and lobster because they were freshest at my fish market otherwise followed exactly.) It's nice served over a big scoop of homemade polenta. Read More
(12)
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Rating: 4 stars
11/19/2010
I agree with Caroline C the vinegar does need to be cut back. This recipe makes a huge pot of stew it was more than enough for 8 people. Very taste after a few adjustments. Read More
(6)