Best Bouillabaisse

This is without a dought the best
Boulillabase I have ever had.

Ingredients:

3 pounds of fresh seafood,
mussels, clams, white fish, shrimp
1 large onion, diced
1/4 bulb fennel or celery, diced
I head of garlic, chopped
1/2 each red and green bell pepper, diced
1/2 leek (white parts only), diced
4 oz. olive oil
2 lbs ripe seeded, peeled tomatoes, chopped
1 pinch saffron
2 cups fish stock
2 cups white wine
1 tsp dried basil
1 tsp dried oregano
1 tsp dried marjoram
Zest of two oranges, minced
Lemons

Directions:
In small stockpot or large saucepan
that has a tight fitting lid, sauté onion,
fennel, leeks, garlic,red and green peppers
in oil over medium heat until soft.
Add remaining base ingredients
(everything except the seafood);
increase heat to high and boil until
reduced by one-half, approximately 15 minutes.
Bouillabaisse may be prepared to this point
a day or two before serving.
And refrigerated.
Reheat base, add shellfish; cover tightly.
Cook shellfish open, 5-8 minutes,
discard any that have not opened.
Add fish and continue to cook, covered,
until fish is cooked through,
approximately 8 minutes longer.
Serve with some fresh lemons.