This bouillabaisse is one that is popular on the restaurant's lunch menu. It's beautifully aromatic thanks to the fresh notes of citrus and fennel. The rich color is as a result of just a pinch of saffron and tomatoes. But the best part of this dish is the seafood. A flavorful fish fumet (fish stock) adds elevated seafood notes and the fresh seafood added towards the end of the dish just puts it over the edge. This is one soup that's easily a meal and is wonderful to enjoy during these cooler months.