Peel the carrot, and chop the carrot and leek finely. Fry them gently for a few minutes in oil on medium heat.
Crush and add the garlic cloves, and then add the wine, cream, water, tomato puré, saffron, fish stock, salt and spices and let it simmer for 10 minutes.
In the meantime, rinse and clean the mussels, making sure you toss the ones that won't close when you tap/knock on them.
Now add the mussels and fish to the soup and let it simmer for a few minutes.
Remove the pan from the stove and add the shrimp. Leave it there to cool for 2-3 minutes before serving. I always serve this soup with a hearty slice of bread.