Ingredients:

• 4 garlic cloves
• 1 small bunch basil
• 1 small orange
• 1 bay leaf
• 2 cups dry white wine, such as Sauvignon Blanc
• 1 ½ pounds small mussels, scrubbed and de-bearded
• 3 tablespoons extra virgin olive oil, plus more for serving
• 1 small fennel bulb, tops trimmed, bulb quartered, cored, and julienned
• 1 small onion, thinly sliced
• 1 carrot, quartered lengthwise and thinly sliced
• 1 red jalapeño or Serrano pepper, seeded and minced
• ¾ pound ripe plum tomatoes (about 4), cored and chopped
• 1 tablespoon tomato paste
• 3 cups water
• ¾ pound cod fillet, cut into 1/2 -inch cubes

Directions:

1. Smash 2 of the garlic cloves (reserve the other 2), strip leaves from basil stems (reserve the leaves), and use a vegetable peeler to remove outermost zest from orange (avoid any of the white pith under the zest, and reserve the orange).
2. Place smashed garlic cloves, basil stems, orange zest, and bay leaf in a large pot. Pour in wine, and bring to a boil over high heat. Boil until reduced by half, about 5 minutes.
3. Add mussels to pot and cover tightly. Steam until mussels into a large colander set over a large bowl to capture all the cooking liquid. Let cool.
4. Heat oil in a large soup pot over medium heat. Add fennel, onion, carrot, jalapeño, and salt and pepper to taste. Cover and cook, stirring occasionally, until vegetables are tender but not browned, about 15 minutes.
5. Meanwhile, mince remaining 2 cloves of garlic and set aside. Pull mussel meats from shells, and strain cooking liquid though a fine-mesh sieve or cheesecloth. Reserve mussels and broth. Discard shells and aromatics.
6. Add tomatoes and minced garlic to soup pot, stir, and cook uncovered until the tomatoes begin to release their juices, about 4 minutes. Stir in tomato paste. Add water and reserved mussel cooking liquid. Increase heat to medium-high and simmer rapidly for 5 minutes.
7. Season to taste with salt and pepper. (The soup may be made ahead up to this point and refrigerated for a day.)
8. Just before serving, slice reserved basil leaves into thin strips and squeeze juice from reserved orange. Bring soup to a slow simmer, add cod, reserved mussels, orange juice, and basil leaves. Simmer gently for 2 to 3 minutes. Season to taste with salt and pepper, stirring only occasionally to avoid breaking up the fish. Using a slotted spoon, fill warmed soup bowls, with seafood and vegetables, the ladle in broth. Drizzle each bowl with a little of your olive oil and serve.

Serves 6 to 8 as a First Course