|Onions||2 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Canned tomatoes||44 Ounce (2 Cans, 28 Ounce And 16 Ounce Each)|
|Frozen flounder fillets||2 Pound, thawed drained and cut into fingers|
|Canned crab meat/1/2-pound fresh||7 1⁄2 Ounce, drained and cartilage removed (1 Can)|
|Canned clams with juice||7 1⁄2 Ounce, chopped (1 Can)|
|Frozen shrimp||1 Pound, thawed (1 Package)|
|Chicken bouillon granules||1 Teaspoon|
|Chopped pimiento||1⁄2 Cup (8 tbs)|
|Tabasco sauce||2 Dash|
|Dried parsley flakes||1⁄4 Cup (4 tbs)|
|Dry white wine||1 Cup (16 tbs) (1/2 Cup)|
In a stockpot, saute" onion and garlic in olive oil until golden.
Add tomatoes, flounder, crab meat, clams, shrimp, bouillon granules and bay leaf.
Simmer 15 to 20 minutes.
Add pimiento, Tabasco sauce, parsley, thyme, saffron and wine.
Turn heat to low, cover, and let stand for 10 minutes.
Makes 8 to 10 servings.