Heat the olive oil in a large pot over medium heat. Add the chopped onion, fennel, and garlic, and cook for 5-6 minutes until softened and fragrant.
Stir in the diced tomatoes, fish stock, white wine, saffron, bay leaf, thyme, salt, and pepper. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
Add the fish and seafood: Stir in the chunks of white fish, shrimp, mussels, clams, and scallops. Cover and simmer for 5-7 minutes, or until the fish is cooked through and the shellfish have opened. Discard any mussels or clams that do not open.
Taste and adjust seasoning with more salt and pepper if needed.
Garnish with fresh parsley and serve hot with crusty bread on the side.
This French seafood soup, or bouillabaisse, is a flavorful and hearty dish perfect for any seafood lover!
