Yield: 6 servings
Measure | 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 \N | Garlic cloves, crushed |
2 \N | Onions, sliced |
1 \N | Carrot, sliced |
2 \N | Stalks celery, sliced |
1 teaspoon | Grated nutmeg |
1 teaspoon | Basil |
1 teaspoon | Thyme |
1 \N | Bay leaf |
2 tablespoons | Soy sauce |
2 quarts | Water |
12 \N | Slices french bread |
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.