bouillabaisse à la marseillaise

Ingredients

• 1/3 cup olive oil
• 3 1/2 cups fennel, fronds reserved for garnish, cored and cut into 1/4-inch pieces
• 2 cups leeks, washed and sliced
• 1 1/2 cups red onions, chopped
• 5 large cloves garlic, roughly chopped
• 4 cups plum tomatoes, washed and quartered
• 2 tablespoons tomato paste
• 1 tablespoon dried orange peel (substitute a fresh orange strip)
• 3-4 sprigs thyme
• 1 tablespoon fresh dill, chopped
• 1 teaspoon saffron threads
• 1/2 teaspoon cayenne pepper, or to taste
• 1 cup dry white wine, such as chardonnay
• 6 cups boiling water
• fish heads, carcass and/or shrimp shells
• handful fresh parsley
• 1 large bay leaf
• 2 teaspoons ground himalayan sea salt, or more to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 3 pounds mix skinless lean white fish such as sea bream, tilapia, cod, turbot, etc.
• 3 pounds mix shellfish such as lobster, scampi, prawns, mussels, clams, and scallops