olive oil cooking spray

2	large cloves garlic, chopped

1	onion, 6 ounces, (180 g)chopped

2	leeks, 12 ounces, (360 g), washed well, and thinly sliced, white part and 1 inch green

2	medium tomatoes, 12 ounces,( 360 g) peeled and cubed

2	tablespoons (9 g) minced flat-leaf parsley

1	teaspoon (5 ml) minced fresh thyme, or 1/4 teaspoon (1.25 ml) crushed dried

1	teaspoon (5 ml) minced fresh rosemary or 1/4 teaspoon (1.25 ml) crushed dried

1

bay leaf

1/2	teaspoon (2.5 ml) crushed saffron, optional

1	3-inch (7.5 cm) piece orange rind, white pith removed

1/4	teaspoon (1.25 ml) fennel seeds, crushed

1/8	teaspoon (0.6 ml) black pepper

1/8	teaspoon (0.6 ml) crushed dried red pepper flakes

1	pound (480 g) firm-fleshed fish, such as haddock, red snapper or cod, cut into 1 1/2 inch (3.75 cm) cubes

3	cups (720 ml) Fish Stock (see below for recipe, or use half clam juice and half water)

juice of 1 lemon

boiling water to cover fish, if needed

1	pound (480 g) soft-fleshed fish, such as sole, perch, or mullet, cleaned and cut into 1 1/2 inch (3.75 cm) cubes

1/4	pound (20 g) medium shrimp, shelled and deveined

1	pound (480 g) mussels, washed and debearded

1	pound (480 g) cleaned cockles or very small variety clams

1	French baguette cut into 1/2 inch (1.25 cm) slices and toasted

extra minced flat-leaf parsley

1. Lightly coat a large, stove-to-table pot with cooking spray. Add the garlic, onions and leeks. Sauté slowly for 6 minutes, stirring occasionally, until soft. Add the tomatoes and cook 5 minutes. Add the parsley, thyme, rosemary, bay leaf, saffron, orange rind, fennel seed, pepper, and dried red pepper flakes and stir.
2. Lay the firm fish in a layer over the vegetables and cover with fish stock and lemon juice. Add boiling water if fish is not covered. Cover pot and bring to boil. Uncover and boil for 4 minutes. Add the soft-fleshed fish and shrimp. Simmer for 2 minutes. Add the cleaned mussels and cockles. Cover and simmer until they are open. Discard any that do not open.
3. To serve arrange fish and shell fish in heated individual soup bowls. Discard bay leaf. Ladle fish broth into the bowls. Top each serving with a toast round and extra parsley. Place remaining toast in a bread basket. Pass the Rouille separately to spoon onto hot soup.