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Quick Bouillabaisse recipes

Category	Soups	Stumble It!
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Ingredients And Procedures

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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<h1>Quick Bouillabaisse recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>onion, chopped </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>leeks, thinly sliced </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>olive oil </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>white wine, dry </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>pepper </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>garlic, clove, crushed </TD><TD></TD></TR><TR><TD class=ingredient>19</TD><TD class=ingredient>oz</TD><TD class=ingredient>tomatoes, can </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>cup</TD><TD class=ingredient>butter, or margarine </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>flounder fillets, frozen package, defrosted, coarsley cut </TD><TD></TD></TR><TR><TD class=ingredient>12</TD><TD class=ingredient>each</TD><TD class=ingredient>clams, well washed </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>pound</TD><TD class=ingredient>cod fillets, frozen package, defrosted, coarsley cut </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>each</TD><TD class=ingredient>lobster tail, frozen, defrosted, sliced </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>flour </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>water </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>parsley, fresh, coarsley chopped</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>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.<BR><BR></TD></TR></TBODY></TABLE></pre>
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