In a large pot, combine oil, garlic, leek and bell peppers. Cook at medium heat for 2 to 3 minutes. Add the tomatoes, saffron, crushed pepper and herbs. Cook for another 2 minutes. Add Ouzo, white wine and fish stock.
— Cover and simmer for 4 to
5 minutes. Adjust seasoning and add the shrimps, mussels and fish. Cover and simmer again for
5 to 6 minutes, stirring from
time to time.
FINALE — Serve the soup steaming hot, sprinkled with fleur de sel and fresh ground black pepper, a drizzle of extra virgin olive oil and a few lemon wedges on the side