For the broth, coarsely dice the vegetables and sweat them in olive oil in a large pot until translucent. Add fish stock, white wine, Nolly Prat, and the canned tomatoes, stir well and bring to a boil. Now add the remaining spices and herbs and let the broth simmer gently for about 1 hour. After that, strain the broth through a fine sieve or cloth, season, and keep warm. Portion the fish fillets into 25 g pieces. Peel the shrimp up to the tail, optionally remove the intestine and cut them butterfly-style. Thaw the pre-cooked and frozen mussel halves. Steam the vegetable julienne in a perforated insert in the Retigo combi steamer at full steam for about 2-3 minutes and then cool down. For the Sauce Rouille, mix the mayonnaise well with the remaining ingredients. Toast the baguette slices in the Retigo combi steamer at hot air 180°C for about 5 minutes. Then rub with a clove of garlic, lightly salt, and set aside. To serve, arrange one fish fillet, two shrimp, two mussels, and some vegetable julienne in a deep bowl and regenerate in the Retigo combi steamer at combi steam 135°C with 35% humidity for about 3 minutes. Now pour in the hot broth and garnish with lemon wedge, dill, tarragon, and strands of saffron. Serve the Sauce Rouille and the toasted baguette on the side.