Bouillabaisse #3
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Mussels, cut in pieces |
| 1 | cup | White wine |
| 1½ | pounds | Sole, cut in 1\" pieces |
| 1½ | pounds | Snapper, cut in 1\" pieces |
| 2 | teaspoons | Ground saffron |
| 4 | tablespoons | + 2 tsp butter |
| 5 | Garlic cloves, crushed | |
| 2 | Onions, sliced | |
| 1 | Carrot, sliced | |
| 2 | Stalks celery, sliced | |
| 1 | teaspoon | Grated nutmeg |
| 1 | teaspoon | Basil |
| 1 | teaspoon | Thyme |
| 1 | Bay leaf | |
| 2 | tablespoons | Soy sauce |
| 2 | quarts | Water |
| 12 | Slices french bread | |
Directions
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.