2 medium leeks, white and light green part only, chopped
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
2-1/2 cups fish stock or chicken stock
1/2 cup white wine or additional stock
1/4 teaspoon saffron threads, crushed
2 cups diced peeled potatoes
2 medium carrots, peeled and diagonally sliced
2 small zucchini, halved lengthwise and sliced
1 small sweet red pepper, diced
1-1/2 pounds halibut, trimmed and cut into 1-inch cubes
1/4 cup chopped fresh parsley
Salt and pepper, to taste
Directions
In a large saucepan, heat oil over medium heat; add leeks and garlic; cook, stirring often, for 5 minutes or until tender. (Do not let leeks brown.)
Stir in flour; add stock, wine and saffron. Bring to a boil, stirring, until thickened. Add potatoes and carrots; reduce to medium-low and simmer, covered, for 15 minutes. Stir in zucchini and red pepper; cook 5 minutes more or until vegetables are just tender.
Add halibut; cook for 3 to 5 minutes more or until fish is opaque. Adjust seasoning with salt and pepper to taste. Sprinkle with parsley; ladle into warmed wide shallow bowls.
