Quick bouillabaisse

Yield: 4 servings

Measure 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 \N Clove Garlic, crushed
19 ounces Can Tomatoes
¼ cup Butter or Margarine
1 pounds Package Frozen Flounder
\N \N Fillets, defrosted and
\N \N Coarsley cut
12 \N Clams, well washed
1 pounds Package Frozen Cod Fillets,
\N \N Defrosted and coarsley cut
1 \N Frozen Lobster Tail,
\N \N Defrosted and sliced
1 teaspoon Flour
2 tablespoons Water
2 tablespoons Parsley, coarsley chopped

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

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