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Bouillabaisse#3Recipe : Bouillabaisse#3
Procedure :
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 t Grated nutmeg 1 t Basil 1 t 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. |
