Title: Bouillabaisse
Categories: Seafood
Yield: 6 Servings
| 1 1/2 | lb | Mussels, cut in pieces |
| 1 | c | White wine |
| 1 1/2 | lb | Sole, cut in 1" pieces |
| 1 1/2 | lb | Snapper, cut in 1" pieces |
| 2 | ts | Ground saffron |
| 4 | tb | + 2 tsp butter |
| 5 | | Garlic cloves, crushed |
| 2 | | Onions, sliced |
| 1 | | Carrot, sliced |
| 2 | | Stalks celery, sliced |
| 1 | ts | Grated nutmeg |
| 1 | ts | Basil |
| 1 | ts | Thyme |
| 1 | | Bay leaf |
| 2 | tb | Soy sauce |
| 2 | qt | Water |
| 12 | | 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. Serves 6
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