1/4 c. olive oil
1 (1 lb., 12 oz.) can crushed tomatoes
1/2 c. chopped onion
3 cloves chopped garlic
1/4 tsp. fennel seeds
1/2 tsp. crushed thyme
1 bay leaf
2 tbsp. chopped parsley
1/2 tsp. crushed rosemary
1/4 c. minced celery
2 slices orange
2 slices lemon
1 c. dry white wine
2 (1 1/2 oz. each) cans condensed chicken broth
1/4 tsp. crushed saffron
4 lbs. assorted raw seafood or left over cooked seafood cut in bite sizes

In a large pot heat olive oil, add remaining ingredients except fish and salt. Bring to a boil, lower heat and simmer until vegetables are tender, about 15 minutes. Remove bay leaf, lemon and orange slices. If you are using lobster, drop into boiling water and cook only until shell turns red.

Drain and drench with cold water. Cut seafood into 1 inch pieces. Add to soup. Simmer 10 minutes until fish is cooked. If using left over fish heat until hot. Season to taste with salt. Serve bouillabaisse in soup bowls topped with toasted French bread or croutons and chopped parsley.