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For the bouillabaisse broth:
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In 2 large, shallow pans, heat 3 tablespoons of the oil over high heat until smoking.
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Add the fish bones and lobster bodies or shrimp shells in a single layer and Saute until light golden brown.
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It is important that they be spread in one layer; if they are packed too close together, they will steam, not brown.
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Add half the leeks, onion, fennel, and saffron to each pan and saute until softened, 3 to 4 minutes.
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Add 6 tablespoons of Pernod to each pan, pouring it in carefully since it may ignite, and mix, scraping the bottom of the pans.
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Combine the mixture in a large stockpot.
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Add the chicken stock, jalapeno pepper, tomatoes, and orange zest, lower the heat to medium, and simmer until reduced by one third, about 1 3/4 hours, stirring occasionally.
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Strain through a fine strainer, discarding the bones and vegetables, and season the broth with salt and pepper.
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For the rouille:
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Rouille should have a consistency similar to mayonnaise thin with a few drops of water or lemon juice, if needed.
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In a medium saucepan, combine the broth, saffron, jalapeno, and raw garlic and bring to a boil over medium-high heat.
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Cook until reduced to a syrup, 25 to 30 minutes, taking care that it does not burn.
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Strain through a fine strainer, pushing down on the solids, and cool to room temperature.
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Place the yolks and roasted garlic in the bowl of an electric mixer and beat until the mixture is pale yellow.
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Drizzle in 1/4 cup of the olive oil.
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Begin adding 2 to 3 tablespoons of the syrup, 1 tablespoon at a time, alternately with the rest of the oil.
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The sauce should be thick and smooth.
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Check the seasonings and add the cayenne.
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For the vegetables:
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Bring a large pot of salted water to a boil; boil the potatoes until tender, 20 to 25 minutes.
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Drain and halve or quarter, depending upon size.
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In a large pot of boiling salted water, blanch the fennel until almost tender, about 1 minute.
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Drain and rinse under cold running water.
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In a large skillet, melt the butter over medium heat and sauce the leeks until almost tender.
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Add the fennel and a few tablespoons bouillabaisse broth.
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Add the heat and season with salt and pepper.
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For the croutons:
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Preheat a broiler and arrange the bread slices in 1 layer on a baking sheet.
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Drizzle with oil, if desired.
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Toast on both sides until golden brown.
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Let the poached fish sit in its broth while you cook the shellfish, rather than risking breaking it by lifting it out.
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Instead, strain the cooked shellfish out of their broth and add them to the pot with the fish.
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Before serving, combine the broths you used to steam the fish and shellfish; they will be full of intense flavor.
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For the fish and shellfish:
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Season the fish with salt and pepper.
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In a large pot, cover the fish by seven eighths with cold broth and bring almost to a simmer over medium heat.
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Poach the fish until just opaque, 5 to 6 minutes.
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Set aside the fish and broth.
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Fill a medium pot or saute pan halfway with broth and bring to a boil over medium heat.
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Add the shrimp and scallops and simmer just until opaque, 2 to 3 minutes.
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Return the leftover steaming liquid to the pot of broth and set the shrimp and scallops aside.
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Place the mussels and clams in a shallow pan, cover with cold broth, and bring to a boil over high heat.
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Steam until the shellfish pop open, 6 to 8 minutes, and discard any that do not.
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Return the leftover steaming liquid to the pot of broth and add the shellfish to the shrimp.
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To serve:
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Bring the large pot of broth to a boil.
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Divide the vegetables among 6 shallow soup bowls.
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Use a slotted spoon to transfer a piece of fish to each bowl, and arrange some of the shellfish over the vegetables as well.
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Ladle the boiling broth over all, and garnish with croutons and rouille.
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Variations:
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For chicken stock, substitute lobster stock, or half each chicken and lobster stocks.
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For black pepper, substitute 1/2 teaspoon chili pepper flakes or 2 pinches of cayenne.
