Total Time
25mins
Prep 25 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. Remove any skin and cut the fish into one inch cubes.
  2. 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.
  3. Add the wine, tomatoes, water, thyme, bay leaf, anise seed, pepper flakes and salt and pepper and bring to a boil.
  4. Simmer for ten minutes.
  5. Add the fish and the mussels, stir gently and simmer for 5 minutes.
  6. Remove thyme sprig and bay leaf and taste for seasoning.
  7. If any mussels are unopened, cook for a bit longer.
  8. Sprinkle with basil (or parsley) and serve.
Most Helpful

5 5

Forgot the anise and still loved it!!

5 5

Easy and what a flavor! Mussels added so much to this recipe I wouldn't leave them out. Made for Comfort Food, a tag game.

5 5

What an easy to prepare fish soup! This is loaded with flavors that work well together. I cooked the vegetables in the white wine for a few minutes before I added the water. There was a lovely aroma in the kitchen...I will definitely make this again!