2 tbsp of extra virgin olive oil
2 onions, thinly sliced
2 leeks, sliced
1 cup of fennel, chopped finely
2 cans of organic tomatoes
4 cloves garlic, minced
1 sprig fresh thyme
1 bay leaf
1 large orange zested
½ kg fresh prawns peeled and deveined
½ kg salmon
1-1.5L warm water
1 pinch saffron threads
Heat the olive oil in a large saucepan, and add the onions, leeks, fennel, chopped tomatoes, and garlic. Cook and stir over a low heat for a few minutes until all the vegetables are soft.
Stir in the thyme, bay leaf, and orange zest, then add the scallops, prawns and the warm water, and stir. Season to taste with black pepper. Turn up the heat to high, and boil for about 3 minutes to allow the oil and water to combine.
Add the fish and reduce the heat to medium. Continue cooking for 12 to 15 minutes or until fish is cooked. The fish should be opaque and tender, but still firm. Fish should not be falling apart.
Taste the bouillabaisse and adjust the seasoning. Stir in saffron, and then pour soup into a warmed soup dishes. Serve immediately.