Provençal Fisherman's Stew with Cod & Shrimp

Method

1. 1Trim and slice leek into thin rounds, rinse well to remove grit. Mince garlic cloves.
2. 2Heat olive oil in a Dutch oven or large saucepan over medium heat. Sauté leek, garlic, thyme, and bay leaf for 5 minutes until vegetables soften.
3. 3Pour in crushed tomatoes and fish stock. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer covered for 15 minutes to develop deep flavor.
4. 4Cut cod into 3 cm cubes. Gently lower cod into the simmering broth, cover, and poach for 4 minutes until opaque and easily flaked.
5. 5Remove from heat, discard bay leaf, and fold in peeled shrimp. Let sit for 2 minutes to gently warm the shrimp without making them tough.
6. 6Ladle the hot seafood stew into wide bowls and garnish with chopped fresh parsley.