To make the soup, warm olive oil in heavy-bottomed saucepan over medium-high heat. Add onions and leeks and sauté for 2-3 minutes until translucent. Add tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper and stir to combine. Add wine, water and potatoes. Bring to a boil, reduce heat to low, cover and simmer until potatoes are tender (approx 25 minutes).
Once the potatoes are tender, bring the mixture back to the boil and add the saffron. Lay firm-flesh fish on top and pour over just enough boiling water to cover. Boil for 7 minutes until fish is half cooked. Add tender-flesh fish, mussels and crabs. Discard any mussels that do not close when touched. Add more boiling water as needed to cover and boil for 3-4 minutes. Tender fish should separate easily with a fork and mussels open.
Using a spatula, transfer fish and shellfish to a warmed platter, placing tender fish to one side, firm fish to the other. Discard any mussels that have not opened. Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over the seafood and sprinkle with parsley.
Place bread slice in the bottom of each serving bowl, top with seafood and potatoes and remaining broth.
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