Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large pot over medium heat, add olive oil, onion, leek, and celery, and sautee on medium heat for 4 – 5 minutes until translucent.

Add fennel, peppers, garlic, and saffron, and cook out for another 5 minutes.

Add smoked paprika and white wine and bring to a boil, then let simmer until wine is reduced by half in volume.

Add tomato juice, clam juice, and fish stock, and let simmer for 15 minutes. Season with salt and pepper to taste.

This broth can be stored ahead of time and used to simmer the seafood whenever ready to serve.

Clean and trim all seafood into bite-size pieces. Wash clams well.

Slice the sourdough bread and toast lightly.

In a food processor, combine bread crumbs, mustard, cayenne, garlic, lemon zest, and parsley and pulse a few times. Slowly stream in the olive oil while blending until this mixture forms a paste, this is known as a rouille.

Heat the prepared broth and add seafood in stages by cook time. For this recipe, start with rainbow trout and clams and let simmer for 5 minutes. Add the shrimp and cook for another 3 to 4 minutes until all seafood is slightly firm and fully cooked.

Spread the paste (rouille) on the toasted sourdough bread and serve warm on the side.