Fish Soup Provencale

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This is a delicious and very easy dish which takes less than half an hour to make. I found it in the times about a dozen years ago--a pierre franey recipe.

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Steps

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Remove any skin and cut the fish into one inch cubes.

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Heat the oil in a heavy casserole or skillet and add the onion , leeks , garlic , red and green peppers and the saffron and cook over medium heat until softened.

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Add the wine , tomatoes , water , thyme , bay leaf , anise seed , pepper flakes and salt and pepper and bring to a boil.

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Simmer for ten minutes.

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Add the fish and the mussels , stir gently and simmer for 5 minutes.

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Remove thyme sprig and bay leaf and taste for seasoning.

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If any mussels are unopened , cook for a bit longer.

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Sprinkle with basil and serve.

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Ingredients

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fish fillet, olive oil, onion, leek, garlic, red bell pepper, green bell pepper, saffron thread, dry white wine, tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes, salt & fresh ground pepper, mussels, fresh basil