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Ingredients

•     Extra virgin olive oil cooking spray as needed
• 2 lrg garlic cloves minced
• 1 x onion - (6 ounce) minced
• 2 x leeks - (12 ounce) washed well, and
•     thinly sliced, white part and 1" green
• 2 med tomatoes - (12 ounce) peeled cubed
• 2 Tbsp. chopped flat-leaf parsley
• 1 tsp chopped fresh thyme
•     (or possibly 1/4 tspn crushed dry thyme)
• 1 tsp chopped fresh rosemary
•     (or possibly 1/4 tspn crushed dry rosemary)
• 1 x bay leaf
• 1/2 tsp crushed saffron (optional)
• 1 piece orange rind - (abt 3") white pith removed
• 1/4 tsp fennel seeds crushed
• 1/8 tsp freshly-grnd black pepper
• 1/8 tsp crushed dry red pepper flakes
• 1 lb hard-fleshed fish cut 1 1/2" cubes
•     (such as haddock, red snapper or possibly cod)
• 3 c. Fish Stock (see recipe)
•     (or possibly use half clam juice and half water)
•     Juice of 1 lemon
•     Boiling water to cover fish if needed
• 1 lb cleaned soft-fleshed fish cut 1 1/2" cubes
•     (such as sole, perch, or possibly mullet)
• 1/4 lb medium shrimp shelled, deveined
• 1 lb mussels washed, debearded
• 1 lb cleaned cockles
•     (or possibly very small variety clams)
• 1 x French baguette cut 1/2" slices,
•     and toasted
•     Extra chopped flat-leaf parsley for garnish

Description

Lightly Coat A Large, Stove-to-table Pot With Cooking Spray. Add In The Garlic, Onions And Leeks. Saute/fry Slowly For 6 Min, Stirring Occasionally, Till Soft. Add In The Tomatoes…

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