Ingredients:

• 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, torn into pieces
• 1/2 cup olive oil

• 3 pounds of mixed 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), 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 strip of orange zest
• 1 cup clam juice or fish stock
• 1/4 teaspoon freshly ground black pepper
• Rustic French bread, sliced (plain or toasted)

Instructions:

1. Prepare the Rouille Sauce:
   In a blender, combine the hot fish stock or clam broth with the garlic, red hot pepper, salt, and bread. Blend until smooth. With the blender running, slowly add the olive oil until fully incorporated. Set aside.
2. Cook the Vegetables:
   Heat 1/4 cup of olive oil in a large pot (6-8 quarts) over medium-high heat. Add the onions, leeks, and fennel, stirring to coat them in the oil. Cook for 10-15 minutes, until the vegetables are softened but not browned.
3. Add Aromatics:
   Stir in the crushed garlic, chopped tomatoes, bay leaf, thyme, saffron, salt, and orange zest. Cook for another 10 minutes until the tomatoes soften and break down.
4. Cook the Fish:
   Bring 2 cups of water to a boil. Place the fish pieces on top of the vegetable mixture and pour the boiling water over them. Add the clam juice or fish stock. Bring the mixture to a boil, then reduce the heat to simmer. Cook for about 5 minutes.
5. Add the Shellfish:
   Add the mussels, squid, and/or crab, pushing the fish aside so the shellfish is submerged. Simmer uncovered for an additional 10 minutes.
6. Season and Final Prep:
   Season with freshly ground black pepper and more salt to taste. Remove the bay leaves, thyme sprigs, and orange zest from the broth.
7. Serve:
   Place a thick slice of crusty French bread (plain or lightly toasted) in each bowl. Spoon a dollop of rouille sauce on top of the bread. Ladle the broth over the bread, then carefully portion the fish and shellfish into the bowls.

Nutrition

Calories: 964 | Total Fat: 40g | Saturated Fat: 7g | Cholesterol: 349mg | Sodium: 1821mg | Total Carbohydrate: 55g | Dietary Fiber: 4g | Total Sugars: 8g | Protein: 98g |  Vitamin C: 45mg | Calcium: 171mg | Iron: 11mg | Potassium: 1758mg