Bouillabaisse Mediterranean Fish Soup

Ingredients

• 1 cup water
• 1 fennel stalk, 6 inches long
• 1 fresh bay leaf or 1/2 dried leaf
• 1 fresh or dried orange zest strip, 2 inches long and 1 inch wide
• 1 lb. mussels, scrubbed and debearded
• 1 lb. small crabs
• 1 Tbs. dried bread crumbs
• 1 Tbs. minced fresh flat leaf parsley
• 1 yellow onion, chopped
• 1/2 cup extra virgin olive oil
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. salt
• 1/4 tsp. saffron threads
• 2 cups dry white wine
• 2 dried cayenne or other dried red chilies, seeded
• 2 egg yolks
• 2 fresh thyme sprigs
• 2 lb. firm fleshed fish steaks or fillets, such as monkfish, halibut or cod, cut into 1, 1/2 inch chunks
• 2 lb. tender fleshed whole fish, such as red snapper, ocean perch or rockfish, cleaned and left whole if small or cut into 1 1/2 inch chunks or filleted if large
• 2 leeks, white portion only, chopped and rinsed well
• 2 tomatoes, peeled and coarsely chopped
• 4 garlic cloves
• 5 potatoes, about 1 1/2 lb. total, peeled and cut into slices 1/2 inch thick

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