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Ingredients

• 1 dozen large mussels
• ½ cup dry white wine
• ¼ cup extra virgin olive oil
• ½ cup chopped onion
• ½ cup finely chopped celery
• 1 large garlic clove, finely sliced
• ¼ teaspoon piment d'Espelette or other moderately hot red pepper, or 1 teaspoon crème de piment d'Espelette (see Mail Order Sources, pages 415–417)
• Pinch of imported sweet paprika
• ½ cup diced (½ inch) red bell peppers
• ½ cup diced (½ inch) green bell peppers
• ¾ to 1 pound mixed boneless fish fillets (red snapper, halibut, monkfish, hake, or cod), cut into ¾-inch cubes
• 2½ tablespoons chopped fresh herbs: flat-leaf parsley, basil, chervil, a few leaves of rosemary or sage
• ½ cup peeled, cubed, and seeded plum tomatoes
• 3 cups hot fish stock (storebought or homemade—pages 411–412) or water
• ½ cup cooked crabmeat (optional)
• Dash of fresh lemon juice
• Salt and freshly ground pepper

Description

This Is A Modern Interpretation Of The Classic Onion And Pepper Fish Soup Of Bayonne. It Is Moderately Spicy On Account Of The Hot Red Pepper Flakes. The Basques Have A Fondness For Their Home-grown Piment D'Espelette, Which Imparts A Rounder, Deeper

Chow