Then there's bouillabaisse, kind of cross between stew and soup when I've had the Mediterranean variety. Simply souper!
Title: Bouillabaisse #3
Categories: Soups/stews, Fish/sea
Yield: 6 servings
1 1/2 lb Mussels, cut in pieces 2 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 Bay leaf
4 tb + 2 tsp butter 2 tb Soy sauce
5 Garlic cloves, crushed 2 qt Water
2 Onions, sliced 12 Slices french bread
1 Carrot, sliced
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.
