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Bouillabaisse

1 tablespoon vegetable oil
1/2 cup chopped carrots
1/2 cup chopped onion
3 cloves garlic, minced
2 medium leeks, thinly sliced
1 (15-ounce) can chopped tomatoes, drained
4 cups water
1 tablespoon crushed dried parsley
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon saffron
1/4 teaspoon crushed dried thyme
1/4 teaspoon ground black pepper
1 3/4 pounds seafood (flounder or scallops), uncooked, cut into 1-inch pieces

1. Heat oil in a large saucepan over medium heat. Add carrots, onion, garlic, and leeks. Cook, stirring frequently, 10 minutes. Add small amounts of water if necessary (about a tablespoon at a time) to keep vegetables from sticking.
2. Stir in tomatoes, water, parsley, bay leaf, salt, saffron, thyme and pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 30 minutes. Add seafood. Continue to cook, uncovered, 15 minutes, or until seafood is thoroughly cooked.
3. Remove and discard bay leaf before serving.
4. Divide seafood evenly into 6 bowls. Spoon soup over seafood.

Makes 6 servings.