Bouillabaisse

INGREDIENTS

• 3 pounds fish heads and bone from nonoily fish, such as sole, flounder, snapper, or bass
• 2 leeks, white and light-green parts, plus dark-green leaves for bouquet garni
• 8 sprigs fresh tarragon
• 8 fresh sprigs flat-leaf parsley
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1 can whole plum tomatoes (28 ounces)
• 2 tablespoons olive oil
• 4 small carrots, peeled, cut into 1/4-inch dice
• 4 stalks celery, cut into 1/4-inch dice
• 2 small onions, peeled, cut into 1/4-inch dice
• 4 cloves garlic, peeled, minced
• 1 teaspoon sweet paprika
• 8 sun-dried tomato halves (dry, not packed in oil)
• 1 teaspoon saffron strands
• 1/2 teaspoon turmeric
• 2 teaspoons harisssa (hot chili paste)
• 6 dried fennel branches
• Peel from 3 oranges
• 3 lobsters (1 1/2 pounds each)
• 3 pounds mussels, scrubbed and beards trimmed
• 2 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 8 medium baking potatoes (about 2 pounds), peeled
• 4 pounds total fish fillets, such as halibut, red snapper, and monkfish, cut into 1 1/2-inch pieces
• 2/3 cup Rouille
• 1 loaf French bread, sliced into rounds and toasted