A complex, rustic Provençal fish stew originating from Marseille, flavored heavily with saffron, fennel, and orange zest.
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In a large pot, sweat the fennel, onions, and garlic in olive oil until soft.
Add the tomatoes, orange zest, and saffron. Cook for 5 minutes .
Pour in the fish stock and bring to a rolling .
Add the firmest fish first and aggressively for 5 minutes (the fast emulsifies the oil and water).
Add the delicate fish and shellfish, cooking for another 5 minutes until the shells open.
Serve the broth poured over crusty bread smeared with Rouille (garlic saffron mayonnaise), with the fish presented on a separate platter.
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