Cover fish scraps with water, bring to a boil and simmer on low heat for 1 hour to make fish stock.
Sauté fennel, celery, leek, carrots, onions and garlic in olive oil.
Add orange zest and saffron.
Extinguish with white wine and add fish stock.
Season to taste with salt and freshly ground pepper.
Cook on low heat for 20 minutes.
Cut the fish, mussels and into portion pieces. Steep in the finished stock for 5 to 10 min. Do not make! Immediately before serving, add the diced tomatoes. To serve, eat fresh white bread, perhaps toasted, and drink a dry rosé.
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