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Bouillabaisse

Bouillabaisse
Main Ingredient: Various Fish Sole

Course: Various soups and stews

Cuisine: Chinese

Special food: Ethnic

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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.


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