Ingredients: 8 cups vegetable stock (see recipe below) 1 bay leaf 1/2 tsp saffron .8 pounds shrimp 1/2 pound clams 1/2 pound mussels 2 leeks 1 small onion 1 can diced tomatoes 3/4 cup white wine 2 lemons 1 bunch kale or arugula/spinach/kale mixture 1 cup mushrooms 4 cloves garlic Continue Reading