Step 1:Prepare the Broth

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and leeks and cook until soft and translucent, about 5 minutes.
• Add the garlic, tomatoes, fennel, orange zest, bay leaves, thyme, saffron, fennel seeds, black peppercorns, and cayenne pepper. Cook for another 5 minutes, stirring occasionally.
• Pour in the white wine and bring to a simmer. Let it reduce by half, about 5-7 minutes.
• Add the fish stock or water and season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer, uncovered, for 30-40 minutes to develop the flavors.

step 2:Prepare the Rouille

• In a small bowl, soak the breadcrumbs in the fish stock or water for a few minutes until softened.
• In a food processor or mortar and pestle, combine the soaked breadcrumbs, garlic, red chili, and egg yolk. Blend until smooth.
• Gradually add the olive oil in a slow, steady stream, blending until the mixture is emulsified and has the consistency of mayonnaise.
• Season with salt, pepper, and lemon juice to taste. Set aside.

Step 3:Cook the Seafood

• Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot, pressing down on the solids to extract all the liquid. Discard the solids.
• Bring the strained broth to a gentle simmer over medium heat.
• Add the firmer fish chunks first and cook for about 5 minutes. Then add the shellfish, shrimp, squid, and lobster or langoustines (if using). Cook until the seafood is just cooked through and the shellfish have opened, about 5-7 minutes. Discard any shellfish that do not open.

Step 4:Serve

• To serve, place a variety of seafood in each bowl and ladle the hot broth over the top.
• Serve with toasted baguette slices spread with rouille on the side. Sprinkle with fresh parsley.
• Enjoy your Bouillabaisse with additional rouille and baguette slices for dipping.