Squid & Tomato Soup With Vermicelli

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1 tablespoon olive oil

2 garlic cloves, minced

1/4 cup minced onion

4 cups homemade or purchased fish stock

2 or 3 fennel stalks, or 1 fennel bulb, halved

1 bay leaf

1 teaspoon minced thyme leaves

8 ripe tomatoes, peeled, or 1 (14-

ounce) can Italian-style tomatoes and their juice

1 cup dry white wine

1/2 cup water

1/2 cup sherry

1/2 teaspoon salt

1/2 teaspoon pepper

Scant 1/4 teaspoon saffron threads

4 ounces vermicelli, broken in half

1 1/2 pounds squid, cleaned and cut into 1/2-inch rings

1 tablespoon minced fresh parsley

1 tablespoon minced fresh basil

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