- 6
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Ingredients
- 1 tbsp olive oil
- 3 large carrots, chopped
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 medium leeks, thinly sliced
- 1 can (398 ml) chopped tomatoes, drained
- 4 cups water
- 3 tbsp fresh parsley
- 1 bay leaf
- 1/2 tsp salt
- 1/2 tsp saffron
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 2 lb mixture of shrimp, mussels and scallops
Preparation
Step 1
In a large Dutch oven, heat oil. Add carrots, onion, garlic and leeks.
Saue until translucent over medium-high heat. Stir in tomatoes, water, parsley, bay leaf, salt, saffron, thyme and pepper.
Bring to a boil, reduce heat, cover and simmer 30 minutes.
Add the seafood, cover and simmer 5 to 10 minutes or until cooked through. Discard any mussels that do not open. Discard bay leaf.
Serve in shallow bowls with lots of bread to sop up the juices.