Seafood Soup

• 1 lb. scallops
• 1 lb. mussels, scrubbed, no beards
• 3/4 c. chopped celery
• 1 tsp. saffron
• 1 c. white wine
• 1 tsp. thyme
• salt and pepper to taste
• 1 bay leaf
• 1/8 c. basil
• 1 lb. boneless, skinless white fish (tautog, monkfish)
• 1 1/2 c. chopped onion
• 6 tomatoes, cubed
• 6 c. water
• 1 Tbsp. chopped garlic
• 1/2 tsp. Tabasco sauce
• 1/8 c. parsley
• 2 Tbsp. olive oil

1. Cut fish into 1-inch cubes.
2. Heat oil in pot; add onions, garlic and celery until wilted.
3. Add tomatoes, Tabasco and saffron and cook over high heat for 4 minutes.
4. Add wine, water, thyme, bay leaf, salt and pepper.
5. Bring to a boil and cook for 15 minutes. Add fish, mussels and scallops.
6. Bring to a boil and simmer for 10 minutes.
7. Stir in parsley and basil.
8. Serves 6.

scallops, mussels, celery, saffron, white wine, thyme, salt, bay leaf, basil, skinless white fish, onion, tomatoes, water, garlic, tabasco sauce, parsley, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436280 (may not work)