Saffron Seafood Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup onion (diced)
• 2 garlic cloves (chopped)
• 1 cup dry Spanish white wine
• 3 cups low-sodium chicken stock
• 4 cups fish stock
• 1/2 teaspoon saffron (crumbled)
• 1 fresh bay leaf (torn in half)
• 1 teaspoon kosher salt
• 1/2 lb shrimp (cut into halves)
• 2 lb Chilean sea bass (cut into 1-inch pieces)
• 4 ounces lump crab
• 1 cup yellow corn
• 1 teaspoon sherry vinegar
• French baguette (cut into thick slices and toasted)