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Quick Bouillabaisse
| Ingredients | |||
| 1/2 | cup | onion, chopped | |
| 1/2 | cup | leeks, thinly sliced | |
| 2 | tablespoon | olive oil | |
| 1/2 | cup | white wine, dry | |
| 1 | teaspoon | salt | |
| 1/4 | teaspoon | pepper | |
| 1 | each | garlic, clove, crushed | |
| 19 | oz | tomatoes, can | |
| 1/4 | cup | butter, or margarine | |
| 1 | pound | flounder fillets, frozen package, defrosted, coarsley cut | |
| 12 | each | clams, well washed | |
| 1 | pound | cod fillets, frozen package, defrosted, coarsley cut | |
| 1 | each | lobster tail, frozen, defrosted, sliced | |
| 1 | teaspoon | flour | |
| 2 | tablespoon | water | |
| 2 | tablespoon | parsley, fresh, 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. | |||
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