Quick bouillabaisse
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Onion, chopped |
| ½ | cup | Leeks, thinly sliced |
| 2 | tablespoons | Olive Oil |
| ½ | cup | Dry White Wine |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Clove Garlic, crushed | |
| 19 | ounces | Can Tomatoes |
| ¼ | cup | Butter or Margarine |
| 1 | pounds | Package Frozen Flounder |
| Fillets, defrosted and | ||
| Coarsley cut | ||
| 12 | Clams, well washed | |
| 1 | pounds | Package Frozen Cod Fillets, |
| Defrosted and coarsley cut | ||
| 1 | Frozen Lobster Tail, | |
| Defrosted and sliced | ||
| 1 | teaspoon | Flour |
| 2 | tablespoons | Water |
| 2 | tablespoons | Parsley, coarsley chopped |
Directions
Put onions, leeks and oil in a large, heavy saucepan. Cook slowly until onions are tender but not brown. Add wine, salt, pepper, garlic and tomatoes. Cook over low heat for 10 minutes. Heat butter in a skillet; add flounder, clams in shells, cod and lobster. Cover and cook slowly for 15 minutes. Blend flour and water. Stir into the tomato sauce. Add fish; heat. Serve in bowls sprinkled with parsley.
Source: Unknown Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120