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Fish Soup

1 1/2 pounds skinless, boneless monkfish fillets
1 pound raw mussels
24 medium-size raw shrimp, about 3/4 pound
1/4 cup olive oil
1 tablespoon finely minced garlic
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped green and white parts of leeks
23 cup finely chopped celery
1 teaspoon turmeric
1 teaspoon loosely packed thread saffron
1/4 teaspoon dried hot red pepper flakes
2 cups canned imported tomatoes, crushed
6 cups fish broth (see recipe)
Salt to taste if desired
Freshly ground pepper to taste
1/2 cup finely chopped parsley


Cut the fillets lengthwise in half or quarters. Cut each length into 1 1/2- inch pieces. There should be about 3 1/2 cups. Rinse the mussels well and pull off and discard any ''beards'' that protrude. There should be 4 or more cups. Shell and devein the shrimp. There should be about 1 1/2 cups. Heat the oil in a small kettle or large saucepan and add the garlic, onions, leeks and celery. Add turmeric, saffron and pepper flakes. Cook, stirring, about 3 minutes. Add the tomatoes and fish broth and cook 5 minutes. Add the fish and mussels and cook 5 minutes. Add the shrimp and cook about 2 minutes. Add salt and pepper and stir in the parsley. Serve.

Source: cooking.nytimes.com