Recipe - Quick Bouillabaisse

One half cup Onion, chopped
One half cup Leeks, thinly cut or sliced up
2 tablespoon Olive Oil
One half cup Dry White Wine
1 teaspoon Salt
One fourth teaspoon Pepper
1 Clove Garlic, crushed
19 ounce Can Tomatoes
One fourth cup Butter or Margarine
1 pound Package Frozen Flounder
Fillets, defrosted and
Coarsley cut
12 Clams, well washed
1 pound Package Frozen Cod Fillets,
Defrosted and coarsley cut
1 Frozen Lobster Tail,
Defrosted and cut or sliced up
1 teaspoon Flour
2 tablespoon Water
2 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini