Instructions: Prepare seafood and set aside the above ingredients.

Heat olive oil in a large kettle and add the onions and leeks. Simmer but do not brown the vegetables. Add wine, tomatoes, garlic, saffron, the bouquet garni, salt and pepper. Bring the mixture to a boil, lower the heat, and simmer for 15 to 20 minutes.

Heat an additional 6 tablespoons olive oil in a skillet and add the prepared fish. Sprinkle the fish a 1 tablespoon of finely chopped parsley and cook it for 5 minutes, shaking the skillet frequently. Add the fish mixture to the sauce in the kettle and boil it over high heat for 10 minutes. Thicken the liquid with 1-1/2 teaspoons each of butter and flour kneaded together and simmer it gently, stirring constantly. Serve the fish on a heated round platter and pour part of the sauce over it. Serve the rest of the sauce in a heated sauce boat with a plate of toasted French bread rubbed with garlic.

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