Fish Soup Provencale

Ingredients

• 1 pound nonoily fresh fish like monkfish, blackfish or tilefish, or any combination
• 2 tablespoons olive oil
• 1/2 cup finely chopped onions
• 1 cup chopped leeks, both white and green parts
• 1 tablespoon finely chopped garlic
• 1 medium sweet red pepper, cored, seeded and cut into small cubes
• 1 medium green pepper, cored, seeded and cut into small cubes
• 1 teaspoon saffron threads, loosely packed
• 1 cup white wine
• 1 cup canned crushed tomatoes
• 2 cups water
• 1 sprig fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 1 teaspoon anise seed
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground white pepper to taste
• 1 pound mussels, well scrubbed
• 4 tablespoons finely chopped fresh basil or parsley