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| Home -> [Entrees, Seafood, Soups & Stews, Vegetables] -> [Quick bouillabaisse Recipe] |
Quick bouillabaisse
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Seafood, Soups & Stews, Vegetables |
Rating: |
3 |
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Ingredients:
| 1/2
| cup | Onion, chopped | | 1/2
| cup | Leeks, thinly sliced | | 2
| tbsp | Olive Oil | | 1/2
| cup | Dry White Wine | | 1
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| | Clove Garlic, crushed | | 19
| oz | Can Tomatoes | | 1/4
| cup | Butter or Margarine | | 1
| lbs | Package Frozen Flounder | | | Fillets, defrosted and | | | Coarsley cut | | 12
| | Clams, well washed | | 1
| lbs | Package Frozen Cod Fillets | | | Defrosted and coarsley cut | | 1
| | Frozen Lobster Tail | | | Defrosted and sliced | | 1
| tsp | Flour | | 2
| tbsp | Water | | 2
| tbsp | Parsley, coarsley chopped |
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Procedures:
| 1 | Put onions, leeks and oil in a large, heavy saucepan. | | 2 | Cook slowly until onions are tender but not brown. | | 3 | Add wine, salt, pepper, garlic and tomatoes. | | 4 | Cook over low heat for 10 minutes. | | 5 | Heat butter in a skillet; add flounder, clams in shells, cod and lobster. | | 6 | Cover and cook slowly for 15 minutes. | | 7 | Blend flour and water. | | 8 | Stir into the tomato sauce. | | 9 | Add fish; heat. | | 10 | Serve in bowls sprinkled with parsley. |
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