Instructions: Thaw seafood, if frozen. Cut fish into 1 1/2-inch pieces. In a large saucepan or Dutch oven cook onions and garlic in hot oil over medium heat about 3 minutes or just till tender, stirring frequently. Add broth, wine, undrained tomatoes, orange peel, thyme, fennel, salt, pepper, and saffron, if desired.

Bring to boiling; add the fish, clams and/or mussels, and shrimp. Return to boiling; reduce heat. Simmer the soup mixture, covered, for 3 to 5 minutes. Add the sweet potatoes; heat through, stirring gently to avoid breaking up the potatoes and the fish.

To serve, remove and discard any clams or mussels that have not opened. If desired, place a slice of toasted French bread in each of 6 large soup bowls. Ladle the bouillabaisse into the bowls.

Makes 6 main-dish servings.

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