Bouillabaisse Recipe

Combine the clam juice or fish stock, orange peel, half of the leek, half of the fennel, half of the onion, five large shrimp, and 2 pounds of shrimp shells, fish trimmings, and fish bones. Simmer the mixture over medium to medium-low heat for about 30-45 minutes to infuse the flavors.
Remove from heat and let it cool slightly. Transfer the ingredients to a blender or food processor and blend until smooth (work in batches if necessary).
Place a fine-mesh sieve (line with cheesecloth - optional) over a bowl and strain the blended mixture to separate the liquid from any solids. Set aside the strained seafood broth. Set aside.

Wipe out the pot with a damp paper towel and return to medium heat. Melt the butter. Add the second half of the leek, fennel, and onion, and sauté until softened and translucent. Stir in the garlic and cook for 30 seconds or until fragrant.
Add the chopped tomatoes to the vegetables. Continue to cook until the tomatoes start to break down.
Stir in the wine and bring to a gentle simmer. Cook for about five minutes, or until reduced.
Add the dried thyme, paprika, and saffron, stir well to combine, and let the flavors meld together for 2 minutes. Stir occasionally to prevent burning.
Pour the strained, homemade seafood broth back into the pot and bring to a low boil.
Add the clams and mussels to the pot, first. Cover, and cook until they begin to open (approximately 5-10 minutes). Discard any clams and mussels that do not open. Add the fish and cook for 5 minutes, gently mixing to combine. Next, add the scallops and shrimp, and cook, covered, for 5 minutes.
Taste and adjust the seasoning with salt and black pepper to taste.
Garnish with freshly chopped parsley and serve with crispy baguette slices if desired.