AN AMERICAN BOULLIBAISE

A classic bouillabaisse uses fish of firm flesh, fish of flakier flesh and then various forms of shellfish. Which fish to use depends on what is available and fresh.
For firm fish, chose three or four kinds, for example red snapper, striped bass, halibut, plaice, turbot, monk fish, brill, John Dory or eel.
For flaky fish, pick one or two from among flounder, cod, whiting, perch, haddock, smelts or sole.
For shellfish chose from shrimps, scallops, crabs, lobsters, crayfish, oysters, clams or mussels.
The traditional bouillabaisse uses whole fish, bones, heads, tails and all, though, cleaned and scaled. The fish are hacked into 2-inch slices, with skin and bones. This makes the soup more difficult to eat, but adds much to the flavor. Timorous folk may use filets.
For 8 people
6 pounds fish (unskinned and unboned), or 5 pounds if using filets
1 1/12 to 2 pounds shellfish
1/3 cup olive oil
3 onions, chopped
1 white part of leek, chopped coarsely
5 garlic cloves, peeled and chopped
5 tomatoes, peeled, seeded, chopped coarsely or 5 canned tomatoes, squeezed dry
1/2 green pepper, chopped (optional)
1 fennel bulb (anise), chopped, or 2 Tablespoons fennel seeds
1 bay leaf
3 cloves
2 long strips of the zest of an orange
1 stalk of fresh thyme, or 1/2 teaspoon dried thyme
3 top 4 good pinches of saffron