n i>Aioli/Rouille:n 1. In a small bowl, mix all ingredients together and let stand in refrigerator while cooking bouillabaisse.n 2. Remove from refrigerator and let warm to room temperature during last half hour of cooking.n i>Bouillabaisse:n 1. In a 5 ½ quart Dutch oven, heat the olive oil over medium high heat until it just starts to smoke a little.n 2. Add the onion, fennel and garlic and sauté until the vegetables just start to brown.n 3. Add the white wine and deglaze the pot while it reduces.n 4. Add the fish stock, tomatoes, potatoes, orange zest, and saffron to the pot and bring to a boil.n 5. Turn the heat down to a low simmer and cook for 1 hour. We use a simmer plate to prevent burning.n 6. Lower the heat to medium low, add the clams, scallops and shrimp and cook for 4-5 minutes.n 7. Add the fish and cook until the clams are all open (about 5-6 minutes usually) and the fish is flaky and soft. If any clams fail to open, discard them.n