Talimatlar

• 1 - Sauté Vegetables:
  In a large pot, heat the olive oil over medium heat. Add the onion, leeks, and garlic, sautéing until softened.
• 2 - Add Tomatoes and Stock:
  Stir in the chopped tomatoes and cook for another 5 minutes, then add the fish stock and saffron.
• 3 - Simmer the Base:
  Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes to develop flavors.
• 4 - Cook the Seafood:
  Add the white fish fillets, mussels, and shrimp to the pot. Cover and cook for another 10 minutes until the seafood is cooked through.
• 5 - Garnish and Serve:
  Serve hot, garnished with fresh parsley and lemon wedges on the side.