Cioppino

Ingredients

• Stock:
• 1 1/2 teaspoons olive oil
• 1 1/2 cups sliced celery
• 3/4 cup sliced carrot
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 1 onion, peeled and quartered
• 8 thyme sprigs
• 1 bunch parsley
• 1 pound fish bones
• 5 cups water
• Soup:
• 2 tablespoons olive oil
• 1 cup finely chopped carrot
• 1 1/2 cups thinly sliced onion
• 4 garlic cloves, minced
• 2 cups chopped seeded peeled tomato
• 2 tablespoons tomato paste
• 1/2 teaspoon saffron threads, crushed
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup pinot noir or other spicy dry red wine
• 30 mussels (about 1 1/4 pounds), scrubbed and debearded
• 3 (6-ounce) red snapper or other firm white fish fillets, cut into 1-inch pieces
• 1/3 cup chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 6 lemon wedges