Lingkan Reang
Blend fish stock, garlic, red pepper, salt, and bread, add olive oil slowly.
Saute onions, leeks, and fennel until softened (10-15 mins).
Stir in garlic, tomatoes, bay leaf, thyme, saffron, salt, and orange zest, and cook until tomatoes break down.
Boil water, add fish, pour in clam juice, and simmer for 5 mins.
Add mussels and squid, simmer for 10 mins.
Place bread in bowls, top with rouille, ladle broth over, and add seafood.