Sopa de Pescado (Cantabrian Fish Soup) Recipe

Ingredients

• 1 lb fresh white fish fillets (such as hake or cod), skinless and boneless, cut into chunks
• 12 large mussels, scrubbed and debearded
• 8 large shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 2 leeks (white and light green parts), thinly sliced
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 large ripe tomato, peeled, seeded, and chopped
• 1/2 cup dry white wine
• 4 cups fish stock (preferably homemade or high-quality store-bought)
• 1 bay leaf
• 1/2 tsp smoked Spanish paprika (pimentón de la Vera)
• 1/4 tsp saffron threads, lightly crushed
• 1/2 tsp sea salt (plus more to taste)
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 lemon, cut into wedges (for serving)