1/3 cup olive oil 2 leeks (white part only), cut into halves and thinly sliced crosswise 3 small carrots, thinly sliced 1 1/3 cups dice onion 1 tsp pressed garlic 2 quarts fish stock 4 fresh uncooked crabs, top shells removed,...

• 1/3 cup olive oil
• 2 leeks (white part only), cut into halves and thinly sliced crosswise
• 3 small carrots, thinly sliced
• 1 1/3 cups dice onion
• 1 tsp pressed garlic
• 2 quarts fish stock
• 4 fresh uncooked crabs, top shells removed, gills cleaned out, and cut into quarters
• 2 cups diced tomatoes
• 1/2 cup finely chopped parsley
• 1/8 ssp powdered saffron
• 1/4 tsp black pepper
• Salt to taste

1. Into large saucepan, heat olive oil and saute leeks, carrots, onion, and garlic about 2 minutes
2. Add fish stock, crabs, tomatoes, parsley, and saffron
3. Cook slowly for 30 minutes
4. Add salt and pepper to taste

Serves 6