Bouillabaisse

• 1/2 cup onions, 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
• 1-1/4 lb. can tomatoes
• 1/4 cup butter
• 1 lb. flounder fillets, coarsly cut
• 12 clams
• 1 lb. cod fillets, coarsley cut
• 6 lg. shrimp
• 1 tsp. flour
• 2 tbsp. water
• 2 tbsp. parsley, coarsly chopped

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 shrimp.
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.

onions, leeks, olive oil, white wine, salt, pepper, clove garlic, tomatoes, butter, flounder fillets, clams, cod fillets, shrimp, flour, water, parsley

Taken from www.foodgeeks.com/recipes/18136 (may not work)