In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel. Cook while stirring for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Bring to a simmer and cook for 8 minutes.
Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp, mussels, calamari, scallops, and lobster tails. Add the liqueur and chopped tomatoes. Simmer for 8 minutes.
Place in large soup tureen or serve in individual dishes with garlic toast and rouille.
Put all ingredients (except olive oil) in a blender and whip at low speed until smooth. Slowly add the olive oil in a steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Paul Laublgnat, Nancy's Landing