Monkfish and Scallop Soup

• 1 pound skinless, boneless monkfish fillets
• 1 pound sea or bay scallops
• 2 tablespoons olive oil
• 1 1/2 cups finely chopped onions
• 1 tablespoon finely chopped garlic
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped fennel
• 1 teaspoon saffron threads or turmeric
• 1 jalapeno pepper, cored, seeded and finely chopped
• 6 ripe plum tomatoes, cored and cut into half-inch cubes
• 1 cup dry white wine
• 6 cups water
• 1 bay leaf
• 2 sprigs fresh thyme, or 1 teaspoon dried
• Salt and freshly ground pepper to taste
• 1 pound mussels, well scrubbed with beards removed
• 1/2 cup chopped parsley or basil

1. Cut the monkfish into 1-inch cubes.
2. If sea scallops are used, cut them in half.
3. Heat the oil in a kettle or large saucepan.
4. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted.
5. Add the saffron, jalapeno pepper and tomatoes.
6. Cook, stirring, over high heat for 2 minutes.
7. Add the wine, water, bay leaf, thyme, salt and pepper.
8. Bring to a boil and simmer for 10 minutes, stirring often.
9. Add the monkfish, scallops and mussels.
10. Bring to a boil and simmer for 5 minutes.
11. Check the seasonings, then stir in the parsley or basil.
12. Serve immediately with garlic Parmesan croutons.

skinless, olive oil, onions, garlic, celery, fennel, saffron threads, pepper, tomatoes, white wine, water, bay leaf, thyme, salt, mussels, parsley

Taken from cooking.nytimes.com/recipes/1195 (may not work)