French Fish Stew

Name: French Fish Stew
Cuisine: European, Mediterranean, French
Ingredients: 1 lb (450g) firm white fish (such as cod, monkfish, or snapper), cut into chunks; 1 lb (450g) shellfish (such as mussels, clams, or shrimp); 1 small lobster (optional); 1 medium onion, chopped; 2 leeks, white part only, chopped; 2 tomatoes, chopped; 3 garlic cloves, minced; 1 bulb of fennel, chopped; 2 tbsp olive oil; 2 tbsp tomato paste; 1 orange peel (about 3 inches); 1 pinch saffron threads; 1 bay leaf; 2 sprigs fresh thyme; 1 tsp fennel seeds; 2 cups (500ml) dry white wine; 4 cups (1 litre) fish stock or water; Salt and pepper to taste; Fresh parsley for garnish; Baguette slices, toasted; ½ cup Rouille (garlicky saffron aioli, optional)