In a large stock pot, heat 3 tbsp olive oil and add leeks, onion and garlic. Let them sweat over medium-low heat. Add the canned tomato and tomato puree until they break down. Add bay leaves, thyme, and saffron.
Add peeled carrots and potatoes to start cooking. Then add the stock and bring to a boil.
When soup and potatoes are ready, add the seafood at intervals and cook.
Take out seafood when cooked. Served w/ toast.
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