The Ultimate Sea Food Soup

2 blue crabs

1 1/2 pounds jumbo shrimp

1 lemon, halved and juiced

2 bay leaves

1 small fennel bulb, halved

1 orange, zest peeled in big strips

1 cup chopped fresh flat-leaf parsley, plus more for garnish

6 fresh thyme sprigs

2 medium tomatoes, coarsely chopped

1/2 head garlic

1 leek, halved

1/2 onion

5 cups cold water

2 cups dry white wine

Sea salt and freshly ground black pepper

1/2 teaspoon cayenne pepper

4 lobster claws

Extra-virgin olive oil

Pinch saffron threads

2 lobster tails

4 pounds black sea bass, bones reserved, *see Cook's note

Rouille, recipe follows

Croutons, recipe follows

Chopped fresh parsley leaves, for garnish

Rouille:

1 red bell pepper, roasted, peeled, seeded, and coarsely chopped

5 garlic cloves

1 cup mayonnaise

Pinch saffron threads

1/2 teaspoon cayenne

1/2 lemon, juiced

Sea salt and freshly ground black pepper

Croutons:

18 (1/2-inch thick) baguette slices

1/2 cup extra-virgin olive oil