Make two rows of diagonal slashes in any whole fish with skin. [This will help to keep fish from curling.] Rinse shellfish under cold running water to remove sand and grit. Gently cook leeks in olive oil. Add tomatoes and fennel. Add fish broth, white wine, garlic, onion, bouquet garni, orange zest, saffron, and Pernod. Simmer about 10 minutes. Add fish. Simmer 10 more minutes, until fish is translucent and shellfish have opened.
Slice red peppers in half and remove seeds and stem. Rough chop peppers and blend with garlic and salt. Purée until a smooth paste is formed. Soak bread slices in warm water and add to mixture in blender. Slowly add olive oil.
Ladle soup in large bowls. Place toasted bread in bottom of bowls and add a little broth to Rouille. Top bread with fish. Ladle Rouille on top of fish. Sprinkle with parsley. Serve immediately.