Fish Soup

• 1 1/2 pounds skinless, boneless monkfish fillets
• 1 pound raw mussels
• 24 medium-size raw shrimp, about 3/4 pound
• 1/4 cup olive oil
• 1 tablespoon finely minced garlic
• 1 1/2 cups finely chopped onions
• 1 1/2 cups finely chopped green and white parts of leeks
• 23 cup finely chopped celery
• 1 teaspoon turmeric
• 1 teaspoon loosely packed thread saffron
• 1/4 teaspoon dried hot red pepper flakes
• 2 cups canned imported tomatoes, crushed
• 6 cups fish broth (see recipe)
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 cup finely chopped parsley

1. Cut the fillets lengthwise in half or quarters.
2. Cut each length into 1 1/2- inch pieces.
3. There should be about 3 1/2 cups.
4. Rinse the mussels well and pull off and discard any ''beards'' that protrude.
5. There should be 4 or more cups.
6. Shell and devein the shrimp.
7. There should be about 1 1/2 cups.
8. Heat the oil in a small kettle or large saucepan and add the garlic, onions, leeks and celery.
9. Add turmeric, saffron and pepper flakes.
10. Cook, stirring, about 3 minutes.
11. Add the tomatoes and fish broth and cook 5 minutes.
12. Add the fish and mussels and cook 5 minutes.
13. Add the shrimp and cook about 2 minutes.
14. Add salt and pepper and stir in the parsley.
15. Serve.

skinless, mussels, shrimp, olive oil, garlic, onions, green, celery, turmeric, thread saffron, tomatoes, fish broth, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/2121 (may not work)