Bouillabaisse

Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and leek and cook until tender but not browned, about 5 minutes. Add chopped tomatoes and garlic and cook for another 5 minutes.

Pour in 3.5 pints of water. Add parsley sprigs, bay leaf, dried thyme, fennel seeds, and saffron threads. Season with salt and pepper.

Bring to a boil, then reduce heat to a moderate simmer. Cook uncovered for 30-40 minutes.

Remove the gills from the fish heads. Cut off fins and any other unwanted parts. Discard the gills and guts.

Cut the fish frames into smaller pieces. Remove fins.

Cut the fish fillets into bite-sized pieces or strips.

Add the fish heads and frames to the simmering soup. Cook for 5 minutes.

Add the mussels, scallops, and fish fillets to the pot. Cook for about 5 minutes, or until the mussels open and the fish is cooked through.

Remove any mussels that did not open.

Slice the baguette into 3/4-inch thick slices.

Arrange slices on a baking sheet and brush with olive oil.

Bake at 425°F (220°C) for 10-15 minutes, flipping halfway through, until golden brown and crisp.

Peel and dice potatoes into cubes. Boil in salted water for 15-20 minutes, or until tender.

Carefully strain the soup through a fine-mesh sieve into a clean bowl, discarding the solids.

Skim any excess fat from the surface of the strained broth.

Ladle the broth into bowls. Add a selection of the cooked fish, mussels, scallops, potatoes, and croutons to each bowl.

Garnish with chopped fresh parsley.