Fish Soup with Mussels and Chorizo from A Platter of Figs and Other Recipes by David Tanis

Ingredients

• 4 pounds mussels
• Salt and pepper
• 4 pounds monkfish, in 1-inch cubes
• ½ teaspoon crumbled saffron
• 1 tablespoon chopped thyme
• 4 garlic cloves, finely chopped
• 3 medium onions, finely diced (about 3 cups)
• Olive oil
• 1 small bunch parsley, leaves roughly chopped
• 6 cups Fish Stock or Light Chicken Stock
• Roasted Pepper Sauce
• 1 cup dry white wine
• ½ pound Spanish chorizo, casings removed and finely diced
• 2 bay leaves