Fish Soup Provencale - cooking recipe

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)

Preparation

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