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1. Add shrimp shells, fish bones to stockpot.
2. Stir in water, 1-teaspoon fennel seed, bay leaves, fresh ground black pepper, parsley sprigs, and salt.
3. Bring to a boil over medium high-heat. Reduce heat to medium and boil gently 30 minutes.
4. Strain the fish stock through fine strainer. Reserve stock. Set aside.
5. Add olive oil to stockpot over medium heat.
6. Sauté chopped onions, garlic cloves, fennel seed, chopped parsley and sea salt, until the onions are soft and translucent.
7. Stir in crushed tomatoes, fresh thyme leaves, orange peel, bay leaves, fresh ground black pepper, saffron, jalapeno pepper.
8. Simmer 20 minutes.
9. Stir in strained fish stock. Fold in cod. Cook 8 minutes until fish is opaque.
10. Remove bay leaves and orange peel and reserve.
11. Add soup to blender in small batches. Puree until smooth. Transfer batches to large bowl.
12. Transfer soup back to clean stockpot.
13. Stir in white wine, reserved bay leaves and orange peel.
14. Simmer 30 minutes.
15. Stir in Pernod.
To serve:
1. Make the rouille and toast the baguette slices earlier in the day.
2. Just before serving the soup, reheat until cooked through.
3. Add in fish and cook until fish is cooked through.
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