Moya McAllister / M+F Magazine
Directions:
Heat oil in a 12-qt stockpot over medium-high heat.
Add leeks and garlic, and stir until garlic begins to toast.
Add tomatoes and stock, and stir to incorporate leeks and garlic.
Bring to a simmer, then add all seafood and stir gently until cooked through, about 5 minutes.
Season with salt, pepper, and thyme.
Share with friends and serve with lemon.
No comments:
Post a Comment