Soupe de Poisson Avec Calmar (Fish soup with squid)

• 1 1/2 pound squid, cleaned
• 3/4 pound skinless, boneless monkfish (see note)
• 1 pound skinless, boneless codfish (see note)
• 1/4 cup olive oil
• 2 tablespoons finely minced garlic
• 1 3/4 cups finely chopped onions
• 1 1/2 cups finely diced, cleaned leeks, both white and green part
• 2 cups cubed fresh, red ripe tomatoes or use imported canned tomatoes, drained
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 teaspoon dried saffron stamens
• 3 tablespoons tomato paste
• 1/2 cup dry white wine
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon fennel seeds, crushed
• 4 cups water or unsalted fish broth
• 1/2 cup finely chopped parsley
• 2 hot dried red peppers

1. Cut the body of the squid into half-inch circles.
2. Cut the flat portions of the squid into 1 1/2-inch squares.
3. Cut tentacles into bite-size portions.
4. There should be about three cups.
5. Cut the fish into 1 1/2-inch squares.
6. There should be about 1 1/2 cups monkfish, 2 to 2 1/2 cups cod.
7. Heat the oil in a casserole or Dutch oven and add the garlic and onions.
8. Cook, stirring, until onion is wilted.
9. Add the leeks and tomatoes.
10. Bring to a boil, stirring.
11. Add salt and pepper to taste.
12. Add the saffron, tomato paste, wine, bay leaf, thyme and fennel seeds.
13. Stir and bring to a boil.
14. Add squid and monkfish and water.
15. Add half of the parsley and the red peppers.
16. Bring to a boil and let boil 10 minutes.
17. The fish should boil rather than simmer.
18. Add cod and reduce heat.
19. Let soup simmer about two minutes, no longer.
20. Serve with remaining parsley sprinkled over each serving.

skinless, skinless, olive oil, garlic, onions, leeks, cubed fresh, salt, freshly ground pepper, saffron stamens, tomato paste, white wine, bay leaf, thyme, fennel seeds, water, parsley, red peppers

Taken from cooking.nytimes.com/recipes/6721 (may not work)