Bouillabaisse Is a Classic Seafood Stew

Name: Bouillabaisse Is a Classic Seafood Stew
Ingredients: 2 pounds rockfish (filleted, cut into large chunks, bones reserved); 1 pound John Dory (filleted, cut into large chunks, bones reserved); 2 pounds rouget (or red snapper , cut into large chunks, filleted, bones reserved); 1 pound striped bass (filleted, cut into large chunks, bones reserved); 2 pounds grouper (filleted, cut into large chunks, bones reserved); 6 blue crabs (broken into small pieces); 2 lobsters (1 1/2 pounds; head separated and crushed); 6 tablespoons olive oil; 1/2 medium onion (diced); 2 celery stalks (diced); 1 carrot (diced); 1/2 fennel bulb (diced); 5 garlic cloves; 2 large tomatoes (diced); 1 tablespoon tomato paste; 3 tablespoons pastis (licorice-flavored French liqueur); 1 cup white wine; 12 black peppercorns; 1 red chili pepper (dried); 1 bay leaf; 2 sprigs thyme; 1 pinch saffron; 5 parsley stems; Salt to taste; Black pepper to taste; 16 small squid; 1 cup mussels; 12 to 16 baby red potatoes (steamed); 1 toasted baguette