Ingredients
| 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 |
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Instructions
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 shrimp. 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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