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Bouillabaisse

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1/2 lb Mussels, cut in pieces

    2. 1 c White wine

    3. 1/2 lb Sole, cut in 

    4. 1 

    5. 1/2 lb Snapper, cut in 

    6. 1' pieces

    7. 2 ts Ground saffron

    8. 4 tb 

    9. 2 tsp butter

    10. 5 Garlic cloves, crushed

    11. 2 Onions, sliced

    12. 1 Carrot, sliced

    13. 2 Stalks celery, sliced

    14. 1 ts Grated nutmeg

    15. 1 ts Basil

    16. 1 ts Thyme

    17. 1 Bay leaf

    18. 2 tb Soy sauce

    19. 2 qt Water

    20. 12 sl French bread

    Instructions Jump to Ingredients ↑

    1. 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. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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