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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Quick Bouillabaisse Category Soups Total Hits 591 Rating | voted : 0 times The Recipe 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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