Ingredients:
2 tbsp olive oil
1 onion, sliced
2 leeks, white part only, sliced
2 garlic cloves, minced
1 tsp saffron threads
1 bay leaf
1 tsp orange zest
4 cups fish stock
1 cup dry white wine
2 tomatoes, chopped
1 lb firm white fish (like cod or halibut), cut into chunks
½ lb mussels or clams, scrubbed
½ lb shrimp or scallops
Salt and pepper to taste
Fresh parsley, for garnish
Preparation:
Heat olive oil in a large pot. Sauté onion, leeks, and garlic until soft. Stir in saffron, bay leaf, orange zest, tomatoes, wine, and fish stock. Simmer for 15 minutes. Add fish and shellfish, cook for 5–7 minutes until seafood is cooked through and mussels open. Season with salt and pepper. Garnish with parsley and serve hot with crusty bread.