For the Bouillabaisse:

Heat the olive oil in a large stockpot over medium-high heat. Add the onion and celery. Season the vegetables lightly with salt and pepper. Saute for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the bay leaf, peppercorns and thyme. Add the fish bones, wine and about 1 quart of water, or enough to cover the bones. Bring the liquid to a boil and reduce to a simmer. Cook for 30 minutes. Remove from the heat and strain through a fine-meshed strainer, discarding the bones and solids and reserving the stock.

Return the stock to a large, wide shallow pan with a lid and bring to a simmer. Add the saffron, leeks, tomatoes, orange zest, orange juice, fennel, garlic and parsley. Season the stock with 1 teaspoon salt and 1/2 teaspoon pepper. Add the lobster and cook, covered, for 8 minutes. Add the fish, mussels and clams and cook, covered, for 6 minutes. Add the shrimp and cook, covered, for an additional 2 to 4 minutes or until everything is cooked through and the shells have opened. Discard any shells that do not open. Adjust seasonings with salt and pepper, if needed. Remove bay leaf before serving.

To assemble: Remove the seafood from the pan and place on a large platter. Pour the stock into a serving bowl. Serve the sofrito and bread on the side of the bouillabaisse or alternatively, add the sofrito directly to the pot of bouillabaisse.

For the Sofrito:

In a medium saute pan over medium heat, add the olive oil. After a minute, add the garlic, onion, fennel and celery. Season with salt and pepper and cook for 10 minutes, or until the onions are transparent and the celery has softened. Spoon the mixture into a blender and add the bacon or pork. Puree the mixture, simultaneously drizzling in the extra-virgin olive oil.