Bouillabaisse

1/2 teaspoon saffron

1 lb fresh red snapper or 1 lb sea bass or 1 lb grouper or 1 lb flounder or 1 lb trout , boned and fillet

1/2-1 lb mixed shrimp (cleaned and shelled) or 1/2-1 lb lobsters (cleaned and shelled) or 1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)

10 small clams

10 mussels

2 small squid , cleaned and sliced into rings

1/4 cup olive oil

1 large onion , diced

2 shallots , minced

1 carrot , diced

1 cup fennel bulb , thinly sliced

6 garlic cloves , minced

28 ounces tomatoes , diced with liquid

2 cups fish stock (or Shrimp Stock (2 Methods) ) or 2 cups clam juice (or Shrimp Stock (2 Methods) ) or 2 cups chicken broth (or Shrimp Stock (2 Methods) )

1 tablespoon tomato paste

2 teaspoons salt

1 teaspoon thyme

1/2 teaspoon basil

2 tablespoons fresh parsley

pepper

garlic-infused olive oil

parsley

red pepper flakes