For the seafood stock

• 2 pounds shrimp shells, fish heads, fish bones, seafood trimmings, etc.
• 1/2 onion cut into wedges
• 1 carrot peeled and cut into 1 inch pieces
• 1 stalk celery cut into 1 inch pieces
• 1 teaspoon salt
• 1 strip orange zest 2-3 inches
• 8 cups water
• 8 ounces clam juice
• 1/2 teaspoon saffron threads
• 3 sprigs fresh thyme
• 3 sprigs fresh parsley
• 1 bay leaf

For the bouillabaisse

• 3 tablespoons olive oil
• 3/4 cup yellow onion finely diced
• 3/4 cup leeks light green and white parts, sliced
• 1/2 cup fennel bulb diced
• 1 tablespoon garlic minced
• 15 ounce can crushed tomatoes preferably San Marzano brand
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 pound mussels scrubbed and debearded
• 1 pound clams scrubbed
• 2 pounds white fish at least two varieties such as halibut, cod, snapper, sole or monkfish
• 1 pound Shrimp medium to large size
• 2 tablespoons parsley chopped
• parsley sprigs and lemon wedges for serving optional
• Bread for serving toasted if desired

For the rouille

• 1 tablespoon seafood stock recipe above
• 1 teaspoon garlic chopped
• 1/4 teaspoon cayenne pepper
• 1/2 cup soft white breadcrumbs
• 1/4 cup roasted red pepper jarred is fine
• 1/2 teaspoon kosher salt
• 1/2 cup mayonnaise