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.