1.   To make Rouille: In a small bowl, place bread and enough water to soak. Leave 5 mins; squeeze water from bread and place bread in food processor with garlic, chilies, yolks, salt and pepper. Process 20 seconds. With motor running, add oil in slow, steady stream. Transfer to a serving bowl, cover and refrigerate.

2.   To make Bouillabaisse: Place fish heads with prawn and lobster shells in a large pan. Add wine, water, onion, garlic and bay leaf. Bring to boil, simmer 20 mins. Strain, reserve liquid. 

3.   Heat oil in large pan. Add leek, extra onion, and garlic. Cover and cook, stirring occasionally, over low heat 20 mins, or until softened but not browned. Add tomato, tomato paste, saffron, bay leaves, basil, fennel seeds, rind, salt and pepper; stir well. Remove lid and continue to cook for another 10 mins, stirring frequently. Add reserved fish stock, bring to boil; boil 10 mins, stirring often.

4.   Lower heat, add fish, lobster meat and mussels. Cover and simmer 4-5 mins until mussels have opened (discard any unopened mussels). Add prawns and simmer, covered, 3-4 mins or until just cooked. Discard rind and bay leaves. Sprinkle with parsley. Serve with French bread and spoonfuls of Rouille.

Note:- This soup can be prepared to the end of step 3 and refrigerated. Continue with remaining steps-final cooking should take no more than 10-12 mins.