Smoked fish and white bean bouillabaisse

Name: Smoked fish and white bean bouillabaisse
Ingredients: 1?4 teaspoon saffron threads; 4 tablespoons olive oil; 3 cloves garlic, chopped; 1?2 teaspoon crushed chilli; 1 large onion, finely chopped; 1?2 cup flat-leafed parsley, chopped; 400g can chopped tomatoes; 150ml dry white wine; 375ml fish stock; finely grated zest of 1 orange; 2 bay leaves; 11?2 cups cooked or canned white beans such as cannellini; 400g smoked fish flesh (from around 500g smoked fillets; I used trevally), flaked; 12 small mussels, cleaned and beards removed; salt and freshly ground black pepper