bouillabaisse à la marseillaise

Ingredients For bouillabaisse à la marseillaise

• 1/3 c

  olive oil
• 3 1/2 c

  fennel, fronds reserved for garnish, cored and cut into 1/4-inch pieces
• 2 c

  leeks, washed and sliced
• 1 1/2 c

  red onions, chopped
• 5 lg

  cloves garlic, roughly chopped
• 4 c

  plum tomatoes, washed and quartered
• 2 Tbsp

  tomato paste
• 1 Tbsp

  dried orange peel (substitute a fresh orange strip)
• 3-4 sprig

  thyme
• 1 Tbsp

  fresh dill, chopped
• 1 tsp

  saffron threads
• 1/2 tsp

  cayenne pepper, or to taste
• 1 c

  dry white wine, such as chardonnay
• 6 c

  boiling water
• fish heads, carcass and/or shrimp shells
• handful fresh parsley
• 1 lg

  bay leaf
• 2 tsp

  ground himalayan sea salt, or more to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 3 lb

  mix skinless lean white fish such as sea bream, tilapia, cod, turbot, etc.
• 3 lb

  mix shellfish such as lobster, scampi, prawns, mussels, clams, and scallops