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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|Serving Size: 1 Serving (529g)|
|Recipe Makes: 4|
|Calories from Fat: 245 (49%)|
|Amt Per Serving||% DV|
|Total Fat 27.2g||36 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 146.2mg||45 %|
|Sodium 215mg||7 %|
|Potassium 1353.7mg||36 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8.9g|
|Protein 50g||71 %|
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Calories per serving: 496
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