BOUILLABAISSE #3

• 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
• 1 2 Slices french bread

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.