Flounder Bouillabaisse
1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup chopped peeled onion
3 cloves garlic, minced
2 medium leeks, thinly sliced
1 can (15.5-oz.) chopped tomatoes, drained
4 cups water
1 tablespoon crushed dried parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon saffron
1/4 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
1 3/4 pounds flounder, uncooked, cut into 1-inch pieces
Heat oil in a large saucepan over medium heat. Add carrots, onion, garlic, and
leeks. Cook, stirring frequently, 10 minutes. Add small amounts of water if
necessary (about a tablespoon at a time) to keep vegetables from sticking. Stir
in tomatoes, water, parsley, bay leaf, salt, saffron, thyme and pepper. Bring
to a boil; reduce heat to medium-low, cover, and simmer 30 minutes. Add seafood.
Continue to cook, uncovered, 15 minutes, or until seafood is thoroughly cooked.
Remove and discard bay leaf before serving. Divide seafood evenly into 6 bowls.
Spoon soup over seafood. Serving Size: 6.