Almost Lobster Bisque

Monkfish has long been known as "poor man's lobster", but if your budget allows, feel free to use lobster tail in this recipe instead.

Ingredients:
1/2 cup heavy cream
1 cup half-and-half
1/2 cup water
10 ounce monkfish fillet
1/2 cup dry sherry
1-1/2 teaspoons no-sugar ketchup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/2 teaspoon salt
Guar or xanthan (optional)
1 scallion, finely sliced

Directions:
First, combine the cream, half-and-half and water in a large, microwave-safe dish. Microwave for 5 to 6 minutes on 70 percent power.

While the cream is heating, cut the monkfish fillet into bite-size pieces. Bring the sherry to a simmer in a large, heavy-bottomed saucepan over medium-high heat. Add the monkfish, turn the burner down a touch and let the fish simmer in the sherry, stirring occasionally, for 4 to 5 minutes, or until cooked through.

Stir in the cream, which should be hot by now. Stir in the ketchup, Worcestershire sauce, lemon juice and salt, and heat it only to a simmer. If you'd like your bisque thicker, feel free to use guar or xanthan. Ladle into dishes and top each serving with a scattering of sliced scallion.

Yield: 2 servings, each with 10 grams of carbohydrates, a trace of fiber and 26 grams of protein.