Bouillabaisse

Main Ingredient: Various Fish Sole
Course: Various soups and stews
Cuisine: Chinese
Special food: Ethnic
Yield:

Bouillabaisse 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 t Ground saffron
4 T + 2 tsp butter
5 garlic cloves, chopped
2 Onions, sliced
1 Carrots, sliced
2 Stalks celery; sliced
1 t Ground nutmeg
1 t basil
1 t thyme
1 Bay leaf
2 T soy sauce
2 qt water
12 Slices french bread

Cooking Bouillabaisse

1. Steami mussels 3-4 minutes.
2. Dissolve saffron in warm wine; set aside.
3. Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce.
4. Cover and simmer for 5 minutes.
5. Add water and wine; bring to boiling; add fish.
6. Reducei heat and simmer for 10 minutes.
7. Serve with toasted bread.