1Heat the olive oil in a large pot on medium high heat. Add the onions, leeks, and fennel. Cook on medium heat until softened about 10-15 minutes.
2Add the crushed garlic, chopped tomatoes, bay leafs, thyme, saffron, salt, and orange zest. Cook until the tomatoes are soft about 10 more minutes.
3Cut fish fillets into small pieces. Bring 1/2l of water to a boil. Lay the fish pieces over the vegetable mixture and pour over with 1/2l of boiling water. Bring it to a boil, and cook uncovered for about 5 minutes.
4Add the mussels, squid and pushing aside the fish so that the shellfish is now covered in liquid, and boil for 10 minutes.
5Remove the bay leaves, sprigs of thyme, and orange zest. Add ground black pepper and salt to taste.
6Fried prawns on the pan and use to garnish with slice of lemon.
7Remove the fish and shellfish aside and keep it warm. Place a thick slice of crusty bread in each bowl and put a dollop of the rouille sauce on top of the bread. Ladle the soup broth over the bread.
9Put hot fish stock into into the blender. Add garlic and red hot pepper, salt and bread. Blend until is smooth. Add olive oil slowly and stop the blending as soon as the oil is mixed. Put 1-2 tbsp of Rouille in a little bowl along with the bouillabaisse.