Bouillabaisse

• 1 1/2 pounds mussels
• 2 each celery sliced
• 1 cup white wine
• 1 teaspoon nutmeg grated
• 1 1/2 pounds posole cut up
• 1 teaspoon basil
• 1 1/2 pounds red snapper fillets cut up
• 1 teaspoon thyme
• 2 teaspoons saffron threads ground
• 1 each bay leaves
• 2 tablespoons soy sauce, tamari
• 5 each garlic cloves crushed
• 2 quarts water
• 2 each onions sliced
• 12 slices french bread
• 1 each carrots

1. Steam mussels 3 to 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; add fish.
6. Reduce heat and simmer for 10 minutes.
7. Serve with toasted bread.

mussels, celery, white wine, nutmeg, basil, red snapper, thyme, ground, bay leaves, soy sauce, garlic, water, onions, bread, carrots

Taken from recipeland.com/recipe/v/bouillabaisse-46744 (may not work)