Instructions: For the Rouille: In a bowl, soak the bread in the wine for 5 minutes. In a small dish, soak the saffron in 1 tablespoon hot water for 5 minutes.

In a food processor, puree together bread/wine mixture, saffron/water mixture, mayonnaise, garlic, salt and hot pepper flakes until smooth. With machine running, pour in the oil in a thin steady stream until creamy. Refrigerate.

For the Bouillabaisse: Clean and chunk the fish. Marinate it into a large stainless steel bowl and add 1/4 of each: onions, leeks, garlic; all of the tomatoes, cayenne pepper, red pepper flakes, bouquet garni and 2 ounces of the olive oil. Cover and refrigerate for at least 5 hours or preferably overnight.

Heat remaining olive oil in a large Dutch oven and sautee leeks, onions, carrots and celery for 5 minutes. Add garlic and saute for a few minutes but do not let garlic turn brown. Add wine, orange zest, fish marinate (not the fish) salt (may be omitted) and fish stock.

Bring to a simmer for 15 minutes over a medium heat and skim if necessary. Add the saffron. Add the fish, lobster, mussels. Cook for 5 to 10 minutes or until the seafood is almost done.

Add the shrimp, scallops, callamari, lemon juice and zest and cook for 3 to 5 minutes, or until all the seafood is done. Heat Pernod briefly, ignite, and pour over the bouillabaisse.

Assembly: Divide the bouillabaisse among the bowls and top with a dollop of rouille. Serve with toasted bread rounds.

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