Ingredient:
2 tbsp olive oil
1 large onion, chopped
1 small fennel bulb, sliced
4 garlic cloves, crushed 
1 tbsp chopped parsley
1 bay leaf
1 liter (1 ¾ pints) water
600 ml (1 pint) fish stock
500 g (1 lb) ripe tomatoes, finely chopped
A strip of orange zest
¼ tsp fennel seeds (optional)
2-3 potatoes, cut into chunks
500 g (1 lb) assorted fish, cut into bite-sized pieces
500 g (1 lb) assorted shellfish, shelled
Pinch of saffron threads
Salt and black pepper
8 toasted baguette slices, to serve

Rouille:
3 garlic cloves
125 ml (4 fl oz) mayonnaise
2 tsp paprika
3 tbsp olive oil
1 small fresh red chilli, halved, deseeded, and finely chopped
1tsp lemon juice
Salt

Method:
Heat the olive oil in a large, heavy saucepan. Add the onion, fennel, garlic, parsley, and bay leaf, and cook, stirring occasionally, for 5 minutes.

Add the water, stock, tomatoes, orange zest, and fennel seeds (if using). Bring to a boil, cover, and simmer for 30 minutes.

Meanwhile, make the rouille. Chill until needed.

Add the potatoes to the soup, cover, and simmer for 10 minutes. Do not stir or the potatoes will break up.

Add the fish, shellfish, and saffron, and season with salt and pepper.
Cover and cook for a few minutes, just until the fish turns opaque.

Remove the bay leaf and orange zest, and discard. Serve the bouillabaisse with slices of toasted baguette spread with the rouille.