Thinly slice onion, fennel and leek. Cut tomatoes and potatoes into cubes.

In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion, fennel and leek. Sauté for a few minutes until the onion is translucent.

Add the fennel seeds, saffron threads, garlic, tomatoes and orange zest. Stir and cook for a few minutes to release the flavors.

Deglaze with pastis and white wine. Remove the orange zest, then pour in the fish stock.

Optional: blend the soup and pass through a sieve to remove any lumps. Set aside in the saucepan.

Add the potatoes, bay leaf and orange zest and cook over medium heat for 20 minutes.

Rinse the mussels well and remove any open or broken ones. Cut the fish into cubes. Pour over the fish, shrimps and mussels.

Cover the pot with a lid and simmer for 5 to 7 minutes, or until the fish is cooked through, the shrimps are pink and the mussels have opened.

Discard any mussels that have not opened during cooking.

Remove the pot from the heat and pour the bouillabaisse into serving bowls. Garnish with chopped fresh parsley.

Infuse saffron with lemon juice. Using a food processor or a hand blender, blend egg yolks, garlic, Dijon mustard, soaked bread, saffron mix, salt, paprika, and piment d'espelette.

Gradually drizzle in olive oil while blending until creamy. Adjust seasoning, chill for 30 minutes, and serve with fish stew or as a dip for bread and veggies.