Wash the halibut, drizzle with vinegar and let it infuse, debone, cut into 1 cm wide strips and salt. Drain the mussels in a colander, reserving the broth. Add the shrimps to the mussels. Heat the oil and sauté the leek, onion and garlic. Add saffron and peeled tomatoes with juice and bring to a boil.
Add the fish pieces and cook for 10 minutes. Then add the mussel meat, shrimps, mussel stock, white wine, some lemon juice, oregano and thyme and heat for another 10 min. Season to taste with salt and pepper.
