Amount
Ingredient
Preparation



1/2
cup
onion

chopped



1/2
cup
leeks

thinly sliced



2
tablespoons
olive oil





1/2
cup
white wine

dry



1
teaspoon
salt





1/4
teaspoon
pepper





1
each
garlic

clove, crushed



19
ounces
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 tails

frozen, defrosted, sliced



1
teaspoon
flour





2
tablespoons
water





2
tablespoons
parsley

fresh, coarsley chopped

 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 1 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