To influence the aioli, to put the garlic, salt, egg and egg yolks in a sustenance processor and mix until velvety. Slowly pour in the olive oil until the point that the blend is thick and emulsified. Include the lemon squeeze and mix quickly to consolidate. Put aside.
Warmth a large portion of the olive oil in an extensive, flameproof meal, include the onions, leeks, garlic and tomatoes and saute until brilliant and shriveled. Include the thyme, fennel and orange pizzazz. Include the bubbling water and the rest of the oil, at that point include the fish and shellfish (aside from the mussels or mollusks) and a large portion of the saffron.
Come back to the bubble, decrease the warmth and stew for 10-12 minutes or until the point when the fish is misty. Include the mussels and mollusks, if utilizing, and cook for 3-4 minutes until the point when they open. Dispose of any that don’t.
Pour the dish substance through a colander into a vast bowl. Lift out the fish into a huge, warmed tureen or serving dish. Utilizing an opened spoon, push down on the onions, fennel, thyme and tomatoes in the colander, at that point dispose of them.
Empty the soup once again into the flushed skillet, convey to the bubble and cook over high warmth for 5 minutes until emulsified, at that point speed down the middle the aioli. Include the hot potatoes and blend in the Pernod. Pour about a fourth of the blend over the fish.
Put a croute in favor of each soup bowl, at that point include a liberal spoonful of aioli to each. Blend the rest of the aioli with the harissa and remaining saffron to make a red rouille sauce. Add a spoonful of rouille to the croutes. Spoon hot soup into each dish.