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1
Heat the oil in a large saucepan over a medium heat.
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2
Add the onion, leeks, fennel, and garlic and cook, stirring frequently, for 58 minutes, or until the vegetables are softened but not colored.
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3
Add the tomatoes, wine, and tomato paste and stir until blended.
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4
Add the stock, bouquet garni, saffron, orange zest, and salt and pepper to taste.
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5
Bring to a boil.
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6
Reduce the heat, partially cover the pan.
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7
Simmer for 30 minutes, or until the soup is reduced slightly, stirring occasionally.
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8
To make the rouille, place all ingredients in a food processor and process until smooth.
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9
Transfer to a bowl, cover with plastic wrap, and refrigerate until needed.
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10
Cut the fish into bite-sized chunks.
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11
Remove the orange zest and bouquet garni from the stock, and add the shellfish.
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12
Reduce the heat to low and simmer for 3 minutes.
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13
Add the fish fillets and simmer for a 23 minutes more or until the fish flakes easily.
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14
Stir in the Pernod, if using, and season with salt and pepper.
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15
To serve, spread each piece of toast with rouille and put 2 slices in the bottom of each bowl.
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16
Ladle in the soup,.
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17
including a good selection of fish and shellfish.
