Mediterranean Fish Soup

• 1 tbsp olive oil
• 1 None fennel bulb, thinly sliced
• 1 None onion, thinly sliced
• 3 cloves garlic, crushed
• None None Pinch saffron threads
• 1 tbsp tomato paste
• 1/2 cup dry white wine
• 1 can (28 oz) crushed tomatoes
• 2 cups fish stock
• 1 tsp fresh thyme leaves
• 6 None fresh sage leaves
• 2 1/4 lbs mussels, scrubbed and bearded
• 1 1/3 cups snapper fillets, cut into 1-inch pieces
• 1 lb squid bodies, thickly sliced
• 1/4 cup loosely packed fresh baby basil leaves

1. Heat oil in large saucepan on medium heat. Cook fennel, onion and garlic until vegetables soften. Add saffron, tomato paste and wine; cook for 2 mins, stirring.
2. Add tomatoes, stock, 2 1/2 cups water, thyme and sage to pan; bring to a boil. Reduce heat to low; cover and simmer for 20 mins.
3. In batches, blend or process soup until smooth. Return soup to same pan; bring to a boil. Add mussels, fish and squid. Cover and simmer about 3 mins or until mussels open.
4. Divide soup among serving bowls. Sprinkle with basil.

olive oil, fennel bulb, onion, garlic, saffron threads, tomato, white wine, tomatoes, fish stock, thyme, sage, mussels, snapper, bodies, basil leaves

Taken from recipes-plus.com/api/v2.0/recipes/36928 (may not work)