Caldo de Pescado Recipe | Traditional Asturian Fish Soup

Ingredients

• 2 lbs fresh white fish (such as hake or cod), cut into large chunks
• 12 large shell-on shrimp
• 1/2 lb small clams, scrubbed
• 1/2 lb mussels, cleaned and debearded
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium leeks, white and light green parts only, thinly sliced
• 2 medium carrots, peeled and diced
• 1 large ripe tomato, peeled, seeded, and finely chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 8 cups fish stock (preferably homemade)
• 1 bay leaf
• 1/2 tsp smoked Spanish paprika
• 1/4 tsp saffron threads, lightly crushed
• 1/4 cup flat-leaf parsley, finely chopped
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving