Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and leek and cook, stirring, for 2-3 minutes until they start to soften. Add seafood, fennel, tomato, garlic and parsley, then stir for 2 minutes. Add bay leaves, orange rind and tomato paste, stir to combine, then add the fish stock. Bring to the boil over medium-high heat, then reduce heat to medium-low and simmer for 30 minutes or until the fish fillets have broken down. Strain through a sieve, pressing down on solids to extract the flavour.

Step 2

Return stock to the pan with fish soup or lobster bisque and simmer over medium heat for 10 minutes until slightly reduced. Stir in cream, then simmer for 1 minute until heated through. Ladle into warm bowls, season, then serve with extra parsley, toasts and mayonnaise, if desired.