Asian Soupe de Poissin with Saffron-Garlic Foam

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Olive oil, to cook

1 leek, white part only, julienned

2 cloves garlic, sliced, plus 10 cloves garlic, smashed

4 kaffir lime leaves

1 lemongrass stalk, white part only, smashed

2 large pieces ginger

8 mussels, scrubbed and de-bearded

8 Manila clams, scrubbed

2 cups dry white wine

4 cups fish stock or dashi

1 tablespoon fish sauce

4 ounces rock cod, cut into 8 squares

4 large shrimp (U-10), peeled, de-veined, and butterflied

1/2 pound Maine crab, picked

2 limes, juiced

1/2 teaspoon saffron

2 cups heavy cream

Fleur de sel and fresh black pepper