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1
Peel and devein shrimp, leaving tails intact. Reserve heads and shells in a large bowl. Place shrimp in medium bowl.
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2
Slide a knife under top of crab shell at back, lever off shell; reserve with shrimp shells. Discard gills; rinse crabs under cold water. Cut crab bodies into quarters; place in bowl with shrimp.
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3
Chop four of the tomatoes coarsely; reserve with seafood shells. Place remaining tomatoes in a medium bowl; cover with boiling water. Let stand for about 1 min. Remove tomatoes and place in another bowl of iced water. Peel tomatoes; remove seeds. Chop flesh finely.
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4
Heat oil in a large saucepan on medium heat. Cook reserved seafood shell mixture, garlic, onion, leek, fennel, chili pepper, bay leaf, saffron and orange peel, stirring, for about 10 mins or until shells change color and vegetables soften. Add 6 cups water and wine; cover and bring to a boil. Reduce heat to low; simmer, covered, for about 10 mins. Remove and discard crab shells.
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5
In a blender or processor, blend shrimp shell mixture, in batches, for about 30 seconds or until smooth. Using a wooden spoon, press each batch through a large sieve into a large saucepan. Discard solids in sieve. Reserve 1/4 cup strained seafood mixture for the rouille.
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6
For the rouille, roast red pepper under preheated broiler or in very hot oven, skin-side up, until skin blisters and blackens. Cover red pepper pieces with plastic or paper for about 5 mins, then peel away skin; chop coarsely. Blend or process red pepper, chili pepper, garlic, breadcrumbs, lemon juice and reserved strained seafood mixture liquid for about 1 min, or until smooth. With motor operating, gradually add oil in a thin, steady stream; process until rouille thickens.
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7
Add chopped tomatoes to remaining strained liquid in large saucepan; bring to a boil. Add fish and mussels; return to a boil. Cook, covered, for about 5 mins. Add reserved shrimp meat and crab pieces; cook, covered, for about 5 mins. Stir parsley into soup.
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8
Serve soup with toasted baguette and rouille.
