Fish Soup Provencale

• 1 pound nonoily fresh fish like monkfish, blackfish or tilefish, or any combination
• 2 tablespoons olive oil
• 1/2 cup finely chopped onions
• 1 cup chopped leeks, both white and green parts
• 1 tablespoon finely chopped garlic
• 1 medium sweet red pepper, cored, seeded and cut into small cubes
• 1 medium green pepper, cored, seeded and cut into small cubes
• 1 teaspoon saffron threads, loosely packed
• 1 cup white wine
• 1 cup canned crushed tomatoes
• 2 cups water
• 1 sprig fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 1 teaspoon anise seed
• 1/4 teaspoon red pepper flakes
• Salt and freshly ground white pepper to taste
• 1 pound mussels, well scrubbed
• 4 tablespoons finely chopped fresh basil or parsley

1. Cut the fish into 1-inch cubes.
2. Heat the oil in a heavy casserole or skillet.
3. Add the onions, leeks, garlic, red and green pepper and the saffron.
4. Cook, stirring over medium high heat, until wilted.
5. Add the wine, canned tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes and salt and pepper to taste.
6. Bring to a boil and simmer for 10 minutes.
7. Add the fish and the mussels; stir gently; bring to a boil.
8. Cover and simmer for 5 minutes.
9. Check for seasoning.
10. Remove the thyme and bay leaf.
11. Make sure all the mussels are open.
12. If not, cook a bit longer.
13. Sprinkle with the basil and serve.

monkfish, olive oil, onions, leeks, garlic, sweet red pepper, green pepper, saffron threads, white wine, tomatoes, water, thyme, bay leaf, anise seed, red pepper, salt, mussels, fresh basil

Taken from cooking.nytimes.com/recipes/11685 (may not work)