Bouillabaisse with Mussels, Sole and Snapper Recipe

This variation on a Provençal classic is made with mild snapper, sole and tender mussels.

Bouillabaisse with Mussels, Sole and Snapper

1/4 cup unsalted butter 2 medium onions, chopped 2 stalks celery, chopped 1 medium carrot, peeled and chopped 3 cloves garlic, minced 1 teaspoon crushed dried basil 1 teaspoon dried thyme 1 bay leaf 6 cups water 1 (29-ounce) can whole tomatoes 1 cup white wine 1/4 teaspoon saffron threads 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 pounds sole fillets, cut into 1 1/2-inch chunks 1 1/2 pounds red snapper fillets, cut into 1 1/2-inch chunks 1 1/2 pounds mussels, rinsed, beards removed*

In a large pot, melt butter over medium heat. Add onion, celery and carrot and gently sauté until tender, about 7 minutes.
Add garlic and sauté for 1 more minute, or until fragrant. Stir in basil, thyme, bay leaf. Cover pot for 5 minutes to allow flavors of vegetables and herbs to blend.
Add water, tomatoes, white wine and saffron to pot and bring to a boil; coarsely break up tomatoes with a spoon. Season with salt and pepper and simmer for 10 minutes.
Stir in sole and snapper; mix gently. Add mussels and cover. Steam for 7 minutes, or until mussels have opened and fish is thoroughly cooked.
Serve immediately with bread to soak up juices.

Makes 9 servings.

*To remove the brown 'beard' of a mussel, grasp with a paper towel and pull firmly. Discard any opened mussels.