To prepare the bouillon, in a large, hot stockpot roast the bones of the rock fish, rouget, striped bass, grouper, crab and the lobster heads in the olive oil. Once the bones are caramelized, add the onion, celery, carrot, fennel and garlic; sweat for 3 minutes. Add the tomatoes and cook until soft. Stir in the tomato paste and coat all of the vegetables and bones. Add the pastis, and cook until dry. Add the white wine and reduce by half. Add the peppercorns, chile pepper, bay leaf, thyme, saffron, and parsley stems; add enough water to just cover everything. Cook until the liquid has reduced by a third. Stir frequently so that nothing sticks to the bottom of the pot.
In another large pot run all of the contents of the bouillabaisse through a medium holed food mill. Season with salt and pepper. Bring the bouillon to a simmer and add each filet of fish individually based on its thickness (thickest filets first). Cut the lobster tail through the shell into large pieces. Add the lobster, squid and mussels to the bouillon. Cook until the mussels open. Serve as is in the pot.
To prepare the Rouille, in a food processor, combine all the ingredients. Season with salt pepper. Serve on the side with the Gruyère cheese, cooked potatoes and toasted baguette.
As bouillabaisse is a very old concept, recipes for it are subjective. Any Mediterranean fish could be substituted for what is listed here.