Bouillabaisse

Rinse the mussels and shrimp. Discard any unopened mussels and peel and devein the shrimp, if desired. Trim the fish fillet. Place the heads, fins and bones in a pot with about 1 liter (approximately 1 quart) of water and simmer about 30 minutes. Pour the resulting fish stock through a sieve and remove the bones, etc. Cut the fish fillets into large pieces. Blanch the tomatoes for a few seconds, rinse under cold water, peel, quarter, core and cut into small pieces. Infuse the saffron in 3-4 tablespoons water. Peel the onion and garlic and finely chop. Rinse and trim the vegetables and cut into pieces. Heat the olive oil, and saute the onionsand the chopped fennel until golden brown, then add the chopped leek and celery and cook. When the vegetables begin to soften, add the tomatoes, garlic, bouquet garni, saffron, tomato paste with water, a piece of orange peel and the fish stock. Season with salt and pepper and simmer over low heat about 30 minutes. About 10 minutes before the end of cooking add the fish. Add the shellfish 2 to 3 minutes before the end of cooking. Remove any mussels that are unopened. Season the bouillabaisse with salt to taste. Serve in soup bowls with the baguette.