Recipe for Bouillabaisse


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 slice 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.

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