Rich man's bouillabaisse

2 pounds of fresh white-fleshed (or almost) ocean fish
    (e.g. orange roughy, haddock, red snapper, cod, ocean perch, halibut...)
1 pound of sea scallops
1 pound of shrimp
1 pound of mussels
1/3 cup extra virgin olive oil
2 large leeks, well rinsed, trimmed and minced
1 large onion, minced
3 cloves garlic, minced
4 ripe tomatoes
Zest from one orange
1 teaspoon dried thyme
1 teaspoon saffron threads
1/4 cup pastis, like Ricard or Pernod
3/2 tsp fresh fennel
1/16 tsp celety seed
1 pulverized bayleaf
10 cups water
2 cups good-quality dry white wine
2 pounds potatoes, peeled and cut into 1/2-inch thick slices,
Sea or coarse salt, to taste
Freshly ground black pepper, to taste
1 cup minced fresh parsley
Toasted roouds of French bread, for serving
Bread-based Rouille, for servng

Heat the olive oil over medium-high heat in a large stockpot.

Add the leeks and onion and saute until quite soft, about 10 minutes.

Add the garlic, tomatoes, orange zest, thyme, saffron, fennel, crushed
bay leaf and celery and pastis and saute 5 minutes more.

Pour in the water and wine and bring it all to a rolling boil.

Continue to boll, stirring occasionally, until the oil no longer floats
on the surface of the broth but has emulsified with it, 4 to 5 minutes.

Add the potatoes, reduce the heat and simmer, until the the
potatoes are cooked halfway through, 7 to 10 minutes. Meanwhile, cut
the fish into 1 inch chunks.

Add it to the stockpot and and bringto a boil again until the potatoes and
fish are nearly completely cooked, about 7 to 10 minutes more.

Add the salt and pepper and stir.

Add the mussels and wait until vigorous boiling resumes.

Add the shrimp and cook for another 3 minutes, or until both the
shrimp and the mussels are fully cooked.

iStir in the parsley and serve immediately.

Serve the bouillabaise into large soup bowls, the size of medium
serving bowls.

Serve rouille on the side with lots of fresh baguette.

As a standalone meal, it serves about 6 hungry people.