Ingredients:

• Sauce Rouille:
• 1 tablespoon hot fish stock or clam broth
• 2 cloves garlic, peeled
• 1 small red hot pepper
• 1/2 teaspoon salt
• 1/4 cup soft white bread, pulled into bits
• 1/2 cup olive oil
• Bouillabaisse:
• 3 pounds of at least 3 different kinds of fish fillets (such as sea bass, red mullet, haddock, halibut, cod, conger, or red porgy), cut into 2-inch pieces
• 1 pound mussels or clams
• 1 pound squid or crab
• 1/4 cup extra virgin olive oil
• 1 cup onions, thinly sliced
• 2 leeks, white and light green parts only, thinly sliced
• 1/4 fennel bulb, thinly sliced, or 1 teaspoon fennel seeds
• 2 cloves garlic, crushed
• 3 large tomatoes, roughly chopped
• 1 bay leaf
• 3 sprigs fresh thyme
• 1/2 teaspoon saffron threads
• 2 teaspoons salt
• 1 long, wide strip orange zest
• 1 cup clam juice or fish stock
• 1/4 teaspoon freshly ground black pepper
• Sliced rustic French bread, plain or toasted