Step 1

Place all of the stock ingredients in a large pot. Bring to a simmer. Cook for 30-45 minutes. Strain and reserve for later use. You will need 8 cups of the stew and 1 tablespoon for the rouille.

Step 2

Wipe out the pot with a paper towel. Heat the olive oil in the pot over medium heat.

Step 3

Add the onion, leeks and fennel and cook for 4-5 minutes or until softened.

Step 4

Add the garlic and cook for 30 seconds, stirring constantly.

Step 5

Add the crushed tomatoes, reserved 8 cups of seafood stock, salt and pepper to the pot, then bring to a simmer.

Step 6

Cook for 5-7 minutes, stirring occasionally.

Step 7

Add the mussels and clams to the pot and cook for 4 minutes.

Step 8

Add the fish and shrimp, then cook for another 4 minutes or until seafood is opaque and cooked through, and mussels and clams have opened.

Step 9

Discard any mussels and clams that do not open during the cooking process.

Step 10

Sprinkle with parsley, then serve with toasted bread and rouille. Garnish with parsley and lemon if desired.

Step 11

Place all the ingredients in a food processor or blender. Blend until a smooth sauce forms.