Bouillabaisse is a fish stew that is typically made with a variety of different seafood. It is often served with a rouille, which is a garlic mayonnaise.
1 1/2 lb mussels, cut in pieces
2 ea stalks celery, sliced
1 c white wine
1 ts grated nutmeg
1 1/2 lb sole, cut in 1 pieces
1 ts basil
1 1/2 lb snapper, cut in 1 pieces
1 ts thyme
2 ts ground saffron
1 ea bay leaf
4 tb 2 tsp butter
2 tb soy sauce
5 ea garlic cloves, crushed
2 qt water
2 ea onions, sliced
12 ea slices french bread
1 ea carrot, sliced
1
Steam 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; addfish.
6
Reduce heat and simmer for 10 minutes.
7
Serve with toasted bread.
8
Serves 6~ .
Ingredients
1 1/2 lb mussels, cut in pieces
2 ea stalks celery, sliced
1 c white wine
1 ts grated nutmeg
1 1/2 lb sole, cut in 1 pieces
1 ts basil
1 1/2 lb snapper, cut in 1 pieces
1 ts thyme
2 ts ground saffron
1 ea bay leaf
4 tb 2 tsp butter
2 tb soy sauce
5 ea garlic cloves, crushed
2 qt water
2 ea onions, sliced
12 ea slices french bread
1 ea carrot, sliced
Directions
1
Steam 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; addfish.
6
Reduce heat and simmer for 10 minutes.
7
Serve with toasted bread.
8
Serves 6~ .
