"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.
|
| |
|
