Bouillabaisse

Servings: 6
Ingredients:

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 sl French bread

Steam mussels for 3 to 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.

Posted by Fred Peters.