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1
In one pan bring 2 1/2 quarts of water and two glasses (about 15 ounces total) of dry white wine to a boil. Keep hot until later.
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2
In another large pan put in enough olive oil to cover the bottom. Add onions, leek, and garlic; cover and keep at high heat for 3 minutes. Uncover and add the rest of the oil, tomatoes, green pepper, fennel, orange peel, thyme and saffron. Cover and keep at high heat for another 3 minutes.
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3
Add firm fish to this pot. Pour boiling waters and wine mixture, from other pot, over the fish. There should be barely enough to cover the ingredient s in the pot. If not, add a little more water (or wine).
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4
Bring quickly to a slow boil and keep it boiling for 5 minutes.
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5
Add less firm fish and any large shellfish (crab, lobster, large shrimp, etc.) that need some time to cook. Boil for 5 or 6 minutes more.
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6
Now add well scrubbed clams, mussels, oysters, and small shrimp.
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7
After one or two minutes, take the whole pot off the fire and serve.
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8
Traditionally, the fish and shell fish are lifted out of the broth and placed on a deep large platter, sprinkled with parsley and passed separately. The broth is ladled into flat soup bowls over French bread croutons. I actually prefer to place some fish and shellfish around the bread in each dish and then ladle the soup over top.
