Famous Seafood Stew
|Lobster tails||1⁄2 Pound|
|Sliced onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Condensed clam chowder||10 3⁄4 Ounce (1 Can)|
|Condensed new england clam chowder||10 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
|White fish||1 Pound, cut into pieces|
Remove lobster meat from shells; cut up.
In large pan, cook onion with garlic in butter until tender.
Add remaining ingredients except fish.
Cook over low heat 5 minutes; add fish.
Cook 5 minutes more or until fish is done.
Stir now and then.
If desired, before serving stew, place in each bowl a slice of Italian bread fixed this way. (Spread with butter, sprinkle with crushed dill; bake at 450° F. for 10 minutes).