#### Ingredients
**For the Broth:**
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 leeks, white parts only, sliced
– 2 cloves garlic, minced
– 1 large tomato, diced
– 1 small fennel bulb, chopped
– 1 tsp saffron threads
– 1 tsp orange zest
– 1 tsp dried thyme
– 1 bay leaf
– 4 cups fish stock or seafood broth
– 1 cup dry white wine
– Salt and black pepper, to taste
**For the Seafood:**
– 1 lb (450g) firm white fish (like cod or halibut), cut into chunks
– 1 lb (450g) mussels, cleaned and debearded
– 1 lb (450g) shrimp, peeled and deveined
– 1 cup scallops (optional)
– Fresh parsley, chopped (for garnish)
– Lemon wedges (for serving)
**For the Rouille (optional):**
– 1/2 cup mayonnaise
– 1 garlic clove, minced
– 1/4 tsp cayenne pepper
– 1/4 tsp paprika
– 1 tbsp lemon juice
#### Instructions
**1. Prepare the Broth:**
– In a large pot, heat the olive oil over medium heat. Add the onion, leeks, and fennel, and sauté until softened, about 5-7 minutes.
– Stir in the garlic, tomato, saffron, orange zest, thyme, and bay leaf. Cook for another 2 minutes.
– Pour in the fish stock and white wine. Season with salt and black pepper. Bring to a boil, then reduce heat and let it simmer for 20 minutes to develop the flavors.
**2. Cook the Seafood:**
– Add the firm white fish to the broth and simmer for about 5 minutes.
– Next, add the mussels and shrimp (and scallops, if using). Continue to cook until the mussels have opened and the shrimp are cooked through, about 5-7 minutes. Discard any mussels that do not open.
**3. Make the Rouille (optional):**
– In a small bowl, combine mayonnaise, minced garlic, cayenne pepper, paprika, and lemon juice. Mix well and set aside.
**4. Serve:**
– Ladle the bouillabaisse into bowls, making sure to include a mix of the seafood. Garnish with chopped parsley and serve with lemon wedges on the side.
– If using rouille, serve it alongside the soup for dipping or drizzling.
#### Tips:
– Serve with crusty bread or baguette for a traditional touch.
– Feel free to customize the seafood based on what’s fresh or available.