Fish Soup Provencale

Ingredients

• 1 lb fresh fish fillet (monkfish, tilefish, or similar non-oily fish)
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1 cup leek, chopped, green and white parts
• 1 tablespoon garlic, finely chopped
• 1 red bell pepper, peeled, seeded, cored and diced
• 1 green bell pepper, peeled, seeded, cored and diced
• 1 teaspoon saffron thread
• 1 cup dry white wine
• 1 cup tomato, peeled seeded and diced (canned are fine)
• 2 cups water
• 1 sprig thyme (or 1 teaspoon dry thyme)
• 1 bay leaf, preferably fresh
• 1 teaspoon anise seed
• 1/4 teaspoon red pepper flakes
• salt & fresh ground pepper
• 1 lb mussels, fresh, well scrubbed
• 4 tablespoons fresh basil (may substitute parsley if fresh basil is unavailable)

Directions

1. 1

   Remove any skin and cut the fish into one inch cubes.

2. 2

   Heat the oil in a heavy casserole or skillet and add the oinion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.

3. 3

   Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.

4. 4

   Simmer for ten minutes.

5. 5

   Add the fish and the mussels, stir gently and simmer for 5 minutes.

6. 6

   Remove thyme sprig and bay leaf and taste for seasoning.

7. 7

   If any mussels are unopened, cook for a bit longer.

8. 8

   Sprinkle with basil (or parsley) and serve.