Instructions

1. 1
   Heat the olive oil in a very large, deep pot.
2. 2
   Sauté the sliced leeks, onions, and crushed garlic over medium heat until softened and aromatic.
3. 3
   Add the chopped tomatoes, orange peel strip, saffron threads, fennel seeds, and fish stock to the pot.
4. 4
   Bring to a rolling boil and cook for 15 minutes to emulsify the oil and stock.
5. 5
   Add the thickest, firmest pieces of fish (like halibut or snapper) to the boiling broth first, as they require more time.
6. 6
   After 5 minutes, add the more delicate fish fillets along with the cleaned shrimp, mussels, and clams.
7. 7
   Boil rapidly for another 5 to 7 minutes until the fish flakes easily and the clam and mussel shells pop wide open.
8. 8
   Discard any shells that fail to open.
9. 9
   Serve the hot seafood and broth accompanied by slices of toasted baguette slathered in spicy garlic-saffron mayonnaise (rouille).