Lobster Leek and Fennel Chowder recipes
Ingredients
- 1 Tbsp. (15 mL) organic canola oil 0 0
- 1 Tbsp. (15 mL) butter 0 0
- 3/4 cup (190 mL) thinly sliced leeks 0 0
- 1 cup (250 mL) thinly sliced fennel 0 0
- 1 tomato, peeled, seeded and diced 0 0
- 1/3 cup + 1 Tbsp. (80 mL + 15 mL) white wine 0 0
- 2 cups (500 mL) fish stock
- 3/4 cup (190 mL) heavy cream 35% m.f. 0 0
- 1/2 bag fresh Spinach 0 0
- 2 Tbsp. (30 mL) chopped parsley 0 0
- 1 Tbsp. (15 mL) chopped tarragon 0 0
- 400 g frozen lobster meat 0 0
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