Fish Soup Provencale

Name: 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 tomatoes, 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)

18 ingredients

8 steps

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 tomatoes, 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

Remove any skin and cut the fish into one inch cubes.
2

Heat the oil in a heavy casserole or skillet and add the onion, leeks, garlic, red and green peppers and the saffron and cook over medium heat until softened.
3

Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
4

Simmer for ten minutes.
5

Add the fish and the mussels, stir gently and simmer for 5 minutes.
6

Remove thyme sprig and bay leaf and taste for seasoning.
7

If any mussels are unopened, cook for a bit longer.
8

Sprinkle with basil (or parsley) and serve.