Positively, Absolutely, Not Real Bouillabaisse

Fish Stock:

1 pound raw fish heads, bones, tail, and lobster tail shell

4 whole fresh bay leaves

1 teaspoon coarse sea salt

1/2 teaspoon whole black peppercorns

6 cups water

Stew:

1/2 cup olive oil, divided

6 ounces onion, coarsely chopped

3 ounces fennel bulb, coarsely chopped

1 teaspoon coarse sea salt, divided

1/2 cup dry white wine

1 (14 1/2-ounce) can diced tomatoes, undrained

1/4 cup fresh flat-leaf parsley, chopped

1 (3-inch) piece orange peel, optional

1/16 teaspoon saffron

8 ounces firm fish fillets, such as farmed cobia or wild striped bass (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature

8 ounces flaky fish fillets, such as black cod, wild halibut, or black rockfish (1 or 2 types), skin and bones removed, cut into 1-inch pieces, at room temperature

2 cloves garlic, crushed

1/4 teaspoon cayenne pepper

8 ounces mussels, cleaned and beards trimmed, at room temperature

1 large raw lobster tail, shell removed and meat cut into 1-inch pieces, at room temperature

To Serve:

1 baguette, sliced

1 clove garlic, cut in half

1 recipe Rouille, recipe follows, optional

Rouille:

1 large red bell pepper

3 large cloves garlic, peeled

1 fresh red chile, stem removed and seeded

1 teaspoon freshly squeezed lemon juice

1/4 teaspoon coarse sea salt

1/2 cup olive oil