The word bouillabaisse actually means to boil and reduce, and this is exactly what we do here. Simmering infuses the flavors into the tempeh, and as the liquid reduces, it further intensifies the bouquet of herbs, saffron, wine and tomatoes. Made a day ahead, the bouillabaisse tastes even better. Serve this dish in deep bowls with some of its broth and some fresh, crusty French bread and slices of roasted red pepper.
In large, heavy saucepan, place all ingredients except parsley. Season with salt and pepper to taste.
Bring to a simmer, cover and cook over medium heat, 45 minutes. Remove bay leaves. Stir in parsley just before serving.