Step 1

Heat the oil in a tall pot (I use an 8 quart stockpot) over medium heat; add the onion and leek and cook gently until softened. Stir in the garlic and cook for a minute until fragrant, then add the tomatoes, water, herbs, orange peel, saffron, salt and fish bones and shrimp shells. Bring to a simmer, then reduce heat so that the broth bubbles slowly without boiling.

Step 2

Cook 30 minutes, then strain the broth into a large bowl or another pot and discard the solids.

Step 3

Pour the broth back into the stockpot and bring to a boil. Add the shrimp and cook until they turn pink, a minute or two. Add the rest of the fish and shellfish, cover and simmer until the mussels or clams open (this will just take a few minutes).

Step 4

Taste the soup and add more salt and freshly ground pepper if needed.

Step 5

Puree everything except for the olive oil in a food processor until smooth. Slowly add the olive oil while processing to form a paste.

Step 6

Toast the bread and brush with olive oil.

Step 7

Serve the soup with bread and rouille.