My Familys Bouillabaisse Seafood Stew A Taste of Provence

Ingredients

• 2 tbsp Olive Oil (30 ml)
• 1 large Onion, chopped (about 1 ½ cups)
• 2 Leeks, white and light green parts only, cleaned and sliced (about 2 cups)
• 4 cloves Garlic, minced
• 1 Fennel Bulb, thinly sliced, fronds reserved
• 2 Red Bell Peppers, seeded and chopped
• 1 (28 oz/800g) can Crushed Tomatoes
• 8 cups Fish Stock (or seafood broth)
• 1 cup Dry White Wine (e.g., Sauvignon Blanc)
• 1 tsp Saffron threads, lightly toasted
• 1 tsp Dried Thyme
• 1 tsp Dried Oregano
• 1 Bay Leaf
• 1 strip Orange Zest (removed with a vegetable peeler)
• Salt
• freshly ground Black Pepper
• Pinch of cayenne pepper, optional
• 1 lb/450g Firm White Fish (e.g., Cod, Haddock, Sea Bass), cut into 2-inch pieces
• 1 lb/450g Mussels, scrubbed and debearded
• 1 lb/450g Clams, scrubbed
• ½ lb/225g Large Shrimp (prawns), peeled and deveined
• ½ lb/225g Scallops, patted dry
• 1 small Lobster Tail (approx. 4oz), optional and halved
• Crusty Bread, for serving
• Rouille
• Chopped fresh Parsley, for garnish