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In a heavy-bottomed pot, heat the olive oil. Add fennel, leek, celery, shallots, and garlic. Sweat gently on low-medium heat until soft and fragrant (6 minutes). Do not brown.
Add tomato paste, smoked paprika and saffron, miso, and tamari. Stir for 1–2 minutes. Add white wine and Pastis and let it reduce slightly.
Add soaked kombu, dulse, wakame and samphire (plus the soaking water if clean), bay leaves, thyme, orange peel, and filtered water. Cook for 20 minutes.
Once aromatic and deep in flavour, remove bay leaf, kombu (if too chewy), and orange peel. You can either leave the soup rustic or blend for smoothness. For a fine-dining texture, pass through a fine chinois.
Adjust seasoning with salt, pepper, a dash more tamari.
Blend everything until creamy and spoonable. Use to top croutons or swirl into the soup.