1/4 c. chopped onion
4 finely julienned leeks, white portion only
16 oz. can sliced stewed tomatoes
1 tsp. dried fennel
1/4 tsp. saffron
1 crushed bay leaf
1/2 tsp. grated orange rind
1 tbsp. tomato paste
1/4 tsp. celery seed
1 tbsp. chopped parsley
1/2 tsp. white pepper
1 tsp. salt
2 lbs. fresh seafood
5 lg. cloves garlic
2 c. hot water

Heat 1/4 cup olive oil in large pot. Add all ingredients except seafood, garlic and water. Cook until vegetables are transparent.

Meanwhile slice seafood into chunks and chop garlic. When vegetables are ready, add remaining ingredients. Turn to high and boil for 15-20 minutes. To serve, have already arranged in the bottom of 4 hot bowls: 3/4 inch slice of garlic toast. Serve immediately.