Saffron Fish Stew

For the Broth

• 1 leek
• 6 cups (1.4 liters) fish stock

1. Make the broth: Remove the darkest green top of the leek and trim the root end. Cut in half lengthwise and rinse well under cold running water, peeling back the layers to remove any dirt. Combine the leek and all the remaining broth ingredients in a stockpot, bring to a boil, and cook until reduced by approximately a third, about 25 minutes. Remove from the