2. Next, the soup base: Heat the olive oil in a large saucepan, add the garlic and onion and cook, stir to prevent sticking, over a medium heat until soft - about 10 minutes. Add the tomatoes and saffron and mix well. Add the white wine, fish stock, bay leaves, thyme sprigs and a few grinds of black pepper. Simmer gently for about 45 minutes, until reduced and thickened.
3. Heat 2T olive oil in another large saucepan, add the seafood and cook for 2 minutes over a high heat. Add the hot reduced soup base and bring to a simmer.
4. A dash of Pernod can be added at this stage if you want. Test the seasoning and add salt if required.
5. Warm some large soup bowls and ladle the soup into them. Scatter some dill fronds over the soup (optional), top with the toasted baguette slices on which a dollop of rouille has been spread, and serve. You will need a side bowl for mussel and other shells.