British Columbia Bouillabaisse

Name: British Columbia Bouillabaisse
Ingredients: 40 cloves garlic, peeled (from 6 to 8 whole bulbs); 1 cup extra-virgin olive oil; 1 large yellow onion, diced; 1 head fennel, diced; 5 cloves garlic, minced; 2 red bell peppers, diced; 2 yellow bell peppers, diced; 6 bay leaves; Pinch saffron threads; One 50-ounce can diced tomatoes; 50 ounces fish or vegetable stock, optional; Sea salt; 2 pounds assorted seafood, such as clams, mussels, cod, halibut and wild salmon (see Cook's Note), shellfish alive and in their shells and fin fish skinned and cut into large cubes; 1 small bunch fresh Italian parsley, chopped; Crusty bread, for serving, optional