French Fisherman Stew La Chaudrée

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 small leeks, white and tender green parts, halved and sliced into 1/2-inch pieces, rinsed and drained
• Salt and black pepper
• 4 garlic cloves, minced
• 1/2 bottle dry white wine
• Several thyme sprigs, parsley sprigs and a bay leaf, tied together
• 1/2 baguette, cut crosswise into 1/4-inch-thick slices
• 4 tablespoons unsalted butter, barely melted
• 3/4 pound rockfish or snapper, cut into 1-inch chunks
• 3/4 pound cod or flounder, cut into 1-inch chunks
• 1 pound mussels, scrubbed
• 1/2 pound calamari, in half-inch rings, plus chopped tentacles
• Crème fraîche, for garnish (optional)
• Zest of 1 lemon, for garnish
• ½ cup roughly chopped flat-leaf parsley, for garnish

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