Tomato Bouillabaisse - Backyard Farms

Ingredients

• 4 Tbsp. extra virgin olive oil, divided
• 1 small leek, both white and light green parts, sliced
• 4 cloves garlic, smashed
• 3 thyme sprigs
• 1 bunch parsley, stems (reserve leaves for garnish)
• 1/2 tsp. saffron
• 1 lb. peeled and deveined shrimp (save the shells for the stock)
• 1 lb. flaky white fish cut into large chunks (reserve trimmings for stock)
• 2 quarts vegetable stock
• 3 medium Yukon gold potatoes, cut into large chunks
• 1 small fennel bulb, sliced thin
• 8 sea scallops
• Kosher salt, to taste
• 2 pints cocktail tomatoes, quartered
• Crusty bread, sliced, for serving