Verified by stevemur
|12 Clams; well-washed|
|1/2 cOnion; chopped|
|1/2 cDry white wine|
|1 1-lb pkFrozen Cod Fillets; Defrosted and coarsley cut|
|2 tbolive oil|
|1 19-oz cnTomatoes, canned|
|1/4 cButter or margarine|
|1/2 cLeeks; thinly sliced|
|1 CloveGarlic; crushed|
|2 tbParsley; coarsley chopped|
|1 Lobster Tail, frozen; Defrosted and sliced|
|1 1-lb pkFlounder fillets, frozen; defrosted and coarsely cut|
Quick Bouillabaisse Preparation
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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