Fish Soup Provencale

Ingredients

• 1 lb fresh fish fillet (monkfish, tilefish, or similar non-oily fish)
• 2 tablespoons olive oil
• 1⁄2 cup onion, finely chopped
• 1 cup leek, chopped, green and white parts
• 1 tablespoon garlic, finely chopped
• 1 red bell pepper, peeled, seeded, cored and diced
• 1 green bell pepper, peeled, seeded, cored and diced
• 1 teaspoon saffron thread
• 1 cup dry white wine
• 1 cup tomatoes, peeled seeded and diced (canned are fine)
• 2 cups water
• 1 sprig thyme (or 1 teaspoon dry thyme)
• 1 bay leaf, preferably fresh
• 1 teaspoon anise seed
• 1⁄4 teaspoon red pepper flakes
• salt & fresh ground pepper
• 1 lb mussels, fresh, well scrubbed
• 4 tablespoons fresh basil (may substitute parsley if fresh basil is unavailable)

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