Bouillabaisse

Ingredients

• 1 1/2 lbs Mussels, cut in pieces
• 1 cup White wine
• 1 1/2 lbs Sole, cut in 1" pieces
• 1 1/2 lbs Snapper, cut in 1" pieces
• 2 tsp Ground saffron
• 4 tbsp + 2 tsp butter
• 5 Garlic cloves, crushed
• 2 Onions, sliced
• 1 Carrot, sliced
• 2 Stalks celery, sliced
• 1 tsp Grated nutmeg
• 1 tsp Basil
• 1 tsp Thyme
• 1 Bay leaf
• 2 Tbsp soy sauce
• 2 Quart Water
• 12 slices Frence bread

Directions

Yield: 6 servings

Procedures
Steam mussels 3-4 minutes.
Dissolve saffron in warm wine; set aside.
Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce.
Cover and simmer for 5 minutes.
Add water and wine; bring to boiling; add fish.
Reduce heat and simmer for 10 minutes.
Serve with toasted bread

Submitted 6/13/05.
Source: www.recipecenter.com
Submitted By: Meryl
starmer@prodigy.net
Bouillabaisse