Name: 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 ts Ground saffron; 4 tb + 2 tsp butter; 5 Garlic cloves, crushed; 2 Onions, sliced; 1 Carrot, sliced; 2 Stalks celery, sliced; 1 ts Grated nutmeg; 1 ts Basil; 1 ts Thyme; 1 Bay leaf; 2 tb Soy sauce; 2 qt Water; 12 Slices french bread

CATEGORY	CUISINE	TAG	YIELD
Seafood	French	Soups, Fish, Shellfish	6	Servings

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	ts	Ground saffron
4	tb	+ 2 tsp butter
5		Garlic cloves, crushed
2		Onions, sliced
1		Carrot, sliced
2		Stalks celery, sliced
1	ts	Grated nutmeg
1	ts	Basil
1	ts	Thyme
1		Bay leaf
2	tb	Soy sauce
2	qt	Water
12		Slices french bread

INSTRUCTIONS

Steam mussels 3-4 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Your pain touches God’s heart”