Julia Child's Bouillabaisse (Fish Stew) | Jamie & Julia

Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". Today I make one of my greatest cooking accomplishments Julia Child's Bouillabaisse (Fish Stew).
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Bouillabaisse Recipe:
1/2 cup (118 ml) extra-virgin olive oil
1 cup (150 g) chopped onion
1 cup (89 g) chopped leek
4 cloves smashed garlic
2 or 3 large, ripe tomatoes, chopped or 2 cups canned
2 1/2 quarts (2.5 l) water
Fresh herb sprigs: thyme, parsley, fennel fronds and basil (in any combination)
1 2-inch wide strip of fresh orange peel (optional)
1/2 teaspoon crumbled saffron
1 tablespoon sea salt
3 - 4 pounds (2 kg) fish heads, bones, trimmings, shrimp shells
1 pound (450 g) peeled shrimp (save the shells for the stock)
1 pound (450 g) cod, halibut or other flaky white fish, cut into large chunks
1 pound (450 g) mussels or clams, scrubbed and mussels debearded
Crusty bread, sliced, for serving