Share |

ADVERTISERS

Back to Recipe List for Soups

Bouillabaisse#3

Recipe : 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.

Back to Recipe List for Soups