Poached Flounder:
One small whole flounder
1/4 cup white wine
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground Italian spices
1/2 lemon
Cut head off flounder and remove guts. Place in baking dish and add white wine. Season fish with salt, pepper, Italian spices. Squeeze lemon juice on top. Bake at 350 degrees for 15 to 20 minutes until fish flakes easily.
To serve, scrape off skin and gently lift filet from top side of flounder. Remove bony skeleton and lift bottom filet. Serve with more fresh lemon for a simple, yet tasty main course or add to a clam or fish stew.
Clam Stew
2 dozen clams
1/2 pound Andouille sausage (or cherizo)
1/2 yellow pepper, sliced and cut in half
1/2 orange pepper, sliced and cut in half
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
1/2 cup white wine
1 14.5 can diced tomatoes with oregano and basil
1 teaspoon fresh basil, chopped
Heat olive oil in sauté pan. Add sausage, peppers, onions and garlic and sauté for five minutes. Add white wine, tomatoes and basil. Bring to boiling point and turn heat down to medium low. Add clams and cover pan. Cook for five to seven minutes until clams open. Serve with crusty bread for dipping.
