Fool-i-ya-baise Seafood Stew

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3 tablespoons extra-virgin olive oil, 3 turns of the pan

1 teaspoon fennel seed, 1/3 palm

6 cloves garlic, chopped

1 leek, sliced lengthwise, then across, 1/2-inch slices, then washed and drained

1 medium onion, chopped

2 ribs celery, split lengthwise, then chopped

1 bay leaf

Salt and pepper

1 small bundle fresh thyme, sprigs, 4 to 6, left whole

2 pieces orange peel, 3 or 4-inch strips, made with vegetable peeler

1/2 cup chopped flat leaf parsley, 3 handfuls

1 cup dry white wine

4 cups chicken stock, good quality, from soup aisle

1 can (15 ounces) chunky style crushed tomatoes or diced tomatoes

3 pounds fish, cut into 2-inch pieces, such as red snapper and tilapia

12 sea scallops, halved

2 baguettes, ask for them to be sliced at the bakery counter

Rouille:

4 cloves garlic, cracked away from skin

2 roasted red bell peppers, jarred is fine but pat them dry

2 small red chile pepper, seeded, or 1 teaspoon crushed red pepper flakes

6 (1/2-inch) slices baguette, crust trimmed

1/2 teaspoons salt

1/4 cup stock from above stew, taken as it cooks

1 cup olive oil