INGREDIENTS
2 tbsp
olive oil
3
leeks
1
fennel bulb
1 serving
kosher salt
3
garlic cloves
4 cups
seafood stock
28 oz
canned tomatoes
1
juice of orange
1 pinch
saffron
1
bay leaf
2 lb
cod
2 lb
shrimp
2 lb
mussels
1/2 cup
fresh parsley
1 serving
crusty bread