To begin, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions, leeks, and fennel to the pot. Cook for 6-8 minutes until softened and slightly golden. Stir occasionally to prevent burning. Adding a pinch of salt at this stage helps the vegetables release their moisture, enhancing their flavour.

Add the minced garlic to the vegetables and sauté for another minute until fragrant. Stir in the chopped tomatoes and tomato paste, cooking for 5 minutes to develop their flavour. The tomatoes will add sweetness and a slight tang to the stew, balancing the rich flavours of the fish.

Next, pour in 2 cups of dry white wine to deglaze the pot. Stir well to scrape up any browned bits from the bottom, which will add depth to the broth. Allow the wine to simmer for about 5 minutes until it has reduced slightly.

Add the fish stock (or water), orange peel, saffron threads, fennel seeds, bay leaf, and thyme sprigs to the pot. Bring the mixture to a gentle boil. Reduce the heat to low and let it simmer uncovered for 20 minutes. This allows the aromatic base to infuse with flavour, creating the heart of your bouillabaisse.

Season the broth with salt and pepper to taste. Add the firm white fish chunks to the pot, making sure they are submerged in the liquid. Cook for about 10 minutes until the fish is just starting to become tender. Avoid stirring too much to prevent breaking up the fish.

Now, add the shellfish (mussels, clams, shrimp) and, if using, the lobster. Cover the pot and simmer for an additional 5-7 minutes until the shellfish have opened and the shrimp are cooked through. Discard any shellfish that do not open.

Remove the pot from the heat. Taste the broth and adjust the seasoning if needed. Let the stew sit for a few minutes to allow the flavours to meld before serving. If preparing rouille, serve it alongside the bouillabaisse to spread on toasted baguette slices.

To serve, ladle the Bouillabaisse into shallow bowls, ensuring each portion gets a good mix of fish, shellfish, and broth. Garnish with fresh parsley. Serve with the toasted baguette slices and a dollop of rouille on the side. The bread helps soak up the rich broth, making each bite satisfying.