All Recipes Seafood Fish

Ingredients

1 pound lobster tail 1 pound sole fillets 1 pound medium shrimp - peeled and deveined 3 tablespoons lemon juice ¼ 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

Nutrition Info

337 calories carbohydrate: 12.6 g cholesterol: 167.4 mg fat: 9.1 g fiber: 1 g protein: 33.9 g saturatedFat: 1.4 g servingSize: - sodium: 465.9 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

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

8 servings

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