Ingredients (serves 4):
Make the rouille. Using a hand blender or a small food processor, combine and blend all rouille ingredients until the paste is creamy. Transfer to a bowl and keep cool in the refrigerator.
In a large frying pan, heat olive oil over medium heat. Sauté onion and garlic for 5 minutes.
Add vegetable broth, seafood stock, tomato, salt, saffron, thyme, white wine, black pepper, and bay leaves.
Bring soup to a boil then reduce heat to simmer. Cover with lid and cook for 15 minutes.
Set to medium heat, add clams and cook for 4 minutes. Then add mussels and cook for a minute.
Finally, add shrimp and fish, cover with lid and cook 3 additional minutes or until thoroughly heated. Discard bay leaves and thyme twigs.
Serve with rouille.