Bouillabaisse #3

Ingredients

1 1/2 mussels
2 slices stalks celery
240 ml wine
2 gr nutmeg
1 1/2 sole
1 gr basil
1 1/2 snapper
2 gr thyme
1 gr saffron
1 bay leaf
9 gr butter
30 ml soy sauce
5 garlic
1,900 ml water
2 slices onions
12 slices french bread
1 slice carrot

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. ----