Bouillabaisse #3fish, soup 1 1/2 lb mussels, cut in pieces 1 cup white wine 1 1/2 lb sole, cut in 1 pieces 1 1/2 lb snapper, cut in 1 pieces 2 teaspoon ground saffron 4 tablespoon + 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 tablespoon soy sauce 2 quart 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. |
