Pierre Franey's Fish Soup

• 1 1/4 pounds fresh skinless, boneless striped bass
• 1 pound fresh skinless, boneless halibut
• 4 cups imported canned tomatoes
• 1/2 pound raw shrimp
• 1 pound mussels
• 1/4 cup olive oil
• 1 1/2 cups finely chopped onions
• 1 cup finely diced celery
• 1 cup finely diced green pepper
• 1 cup dry white wine
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 small dried hot red pepper, broken in half
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 teaspoon finely minced garlic
• 1/4 cup finely chopped parsley

1. Cut the fish into 1 1/2-inch cubes.
2. Set aside.
3. Put the tomatoes and their liquid into the container of a food processor, and process until fine.
4. Or put them through a food mill.
5. Set aside.
6. Shell and devein the shrimp and set aside.
7. Scrub the mussels well and set aside.
8. Heat the oil in a fairly deep skillet or small kettle, and add the onions.
9. Cook, stirring, until wilted.
10. Add the celery and green pepper.
11. Cook, stirring, about 5 minutes, and add the wine and bay leaf.
12. Cook down about 1 minute.
13. Add the tomatoes, thyme and hot red pepper.
14. Add salt and pepper.
15. Let simmer about 12 minutes.
16. Add the fish and mussels.
17. Push the solids down into the sauce.
18. Cook over high heat about 3 minutes.
19. Add the shrimp, and immerse them in the sauce.
20. Let cook about 1 minute, and sprinkle with garlic and parsley.
21. Stir and let simmer about 3 minutes longer.

fresh skinless, fresh skinless, tomatoes, shrimp, mussels, olive oil, onions, celery, green pepper, white wine, bay leaf, thyme, hot red pepper, salt, freshly ground pepper, garlic, parsley

Taken from cooking.nytimes.com/recipes/3113 (may not work)