Prepare the seafood: Cut the fish fillets into large chunks. Clean the mussels and clams thoroughly, discarding any that are open or cracked.

Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, fennel, leek, and garlic. Sauté until softened, about 5 minutes.

Build the broth: Add the diced tomatoes, orange peel, saffron, bay leaf, and thyme. Stir well, then pour in the white wine and fish stock. Bring to a simmer.

Cook the fish: Add the fish chunks to the pot and simmer gently for about 5 minutes until the fish is just cooked through.

Add shellfish: Add the mussels, clams, and shrimp to the pot. Cover and cook for another 5-7 minutes until the shells open (discard any that don’t open).

Season and serve: Remove the bay leaf and orange peel. Season with salt and pepper to taste. Ladle into bowls, garnish with fresh parsley, and serve with rouille and toasted baguette slices.