Seafood Soup - cooking recipe

Ingredients

1 lb. scallops
1 lb. mussels, scrubbed, no beards
3/4 c. chopped celery
1 tsp. saffron
1 c. white wine
1 tsp. thyme
salt and pepper to taste
1 bay leaf
1/8 c. basil
1 lb. boneless, skinless white fish (tautog, monkfish)
1 1/2 c. chopped onion
6 tomatoes, cubed
6 c. water
1 Tbsp. chopped garlic
1/2 tsp. Tabasco sauce
1/8 c. parsley
2 Tbsp. olive oil

Preparation

Cut fish into 1-inch cubes.
Heat oil in pot; add onions, garlic and celery until wilted.
Add tomatoes, Tabasco and saffron and cook over high heat for 4 minutes.
Add wine, water, thyme, bay leaf, salt and pepper.
Bring to a boil and cook for 15 minutes. Add fish, mussels and scallops.
Bring to a boil and simmer for 10 minutes.
Stir in parsley and basil.
Serves 6.