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Fish Chowder

1/2 cup vegetable oil
1 cup sliced onion
3 cloves garlic
1 (1 lb.) can whole carrots
1 can tomatoes
1 (12 oz.) package frozen Sole, Haddock or Perch Fillets
1 cup dry white wine
2 bay leaves
Pinch saffron
1/2 tsp. thyme
3 Lobster Tails

Heat oil in heavy saucepan and add onion and garlic. Saute over low heat 10 minutes. Add carrots, tomatoes, whole portions of unthawed fish, 2 cups boiling water, wine, and seasonings. Slowly bring to boil and cover; simmer 10 minutes. Add Lobster Tails and simmer 6 to 8 minutes. Before serving, remove Lobster Meat from shells and cut meat into small pieces. Serve hot with crusty bread.

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