In a heavy bottomed stock pan, heat grapeseed oil over medium heat
after 2 minutes add chopped onions, leeks, celery, fennel bulbs and a pinch of salt
slowly sweat them until tender but not browned (about 5 minutes)
add garlic and saute 2 more minutes until garlic is tender and fragrant then add your chopped Roma tomatoes and dry white wine
simmer for 5 minutes
add your fish stock, simmer for 5 minutes
then add your chicken stock and simmer for another 5 minutes.
add peels from 1 orange, white peppercorns, bay leaves, thyme, fennel seeds, fennel bulbs, fresh marjoram, paprika, saffron, and cayenne.
simmer for 5 minutes.
add the clams first, then about two minutes later add the mussels.
simmer 2 minutes. add the peeled and deveined shrimp. shut off heat and allow shrimp to cook two more minutes.
Add 1 inch cubed salmon, fillet
In a small pot of salted water, bring 3 medium sized fingerling potatoes to a boil. After 5 minutes strain and set aside.
Steep 2 tablespoons of quality saffron in simmered water, for about 5 minutes.
Add fingerling potatoes to saffron water and set aside for 30 minutes.
After 30 minutes, remove potatoes from saffron water and add to Bouillabaisse.
ladle stew into a bowl and garnish with reserved fennel fronds (Leaves)
finish with Pernod and let it rest for 5 minutes.
serve with fresh baguette bread