📖 Instructions

1. First, lets make the rouille. In a blender or food processor, combine the mayonnaise, roasted red pepper, garlic, cayenne pepper, and a pinch of salt. Pulse until smooth and creamy. Add a little water if it's too thick. Set aside.
2. Now lets prep the seafood, make sure to pat the shrimp and scallops dry with paper towels and season them with salt and pepper. Set aside.
3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and leeks and cook until softened, about 5-7 minutes. You know, that sweet smell of onions softening? Ah, food is the best therapy.
4. Add the fennel, garlic, and tomato paste and cook for another 2-3 minutes, stirring constantly. Don't let the garlic burn!
5. Pour in the white wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pot. This deglazing step adds so much flavor, don't skip it!
6. Add the fish stock, crushed tomatoes, saffron threads, orange zest, bay leaf, thyme, and a pinch of salt and pepper. Bring to a simmer.
7. Reduce the heat to low, cover, and let simmer for 20 minutes to allow the flavors to meld. This is where the magic happens. Let everything get to know each other, flavor-wise.
8. Add the mussels and clams to the pot, cover, and cook until they open, about 5-7 minutes. Discard any mussels or clams that don't open.
9. Gently stir in the shrimp, scallops, and fish. Cook until the shrimp turn pink and the scallops and fish are cooked through, about 3-5 minutes. Be careful not to overcook the seafood or it will be rubbery.
10. Remove the bay leaf and orange zest. Taste and adjust seasoning as needed. A little extra salt or a pinch of red pepper flakes can really brighten it up.
11. Ladle the bouillabaisse into serving bowls. Top each bowl with a dollop of rouille and a sprinkle of fresh parsley. Serve with crusty bread for dipping. Seriously, don't forget the bread. It's crucial for soaking up all that delicious broth.