Marseille Rockfish Stew with Saffron, Fennel and Rouille

What you need

• 1.2 kg (2 1/2 lb) firm fish, such as monkfish, conger and gurnard, cleaned and cut into large pieces on the bone
• 800 g (1 3/4 lb) delicate fish, such as scorpionfish, John Dory or whiting, cleaned and cut into large pieces
• 200 ml (3/4 cup) olive oil, divided
• 2 pinch saffron threads, divided
• 1 large onion, thinly sliced
• 1 leek, white part only, sliced
• 1 fennel bulb, thinly sliced
• 4 very ripe tomatoes, cut into chunks
• 7 cloves garlic, 5 crushed, 2 left whole for the rouille
• 1 piece dried orange peel, a strip about 5 cm (2 in) long
• 1 bouquet garni, thyme, bay leaf and parsley tied together
• 600 g (1 1/4 lb) waxy potatoes, peeled and cut into thick slices
• 2 pinch cayenne pepper, divided
• salt, to taste
• 12 slices country bread, about 1 cm (1/2 in) thick

Method

Restated from the original video

1. 1

   Put the firm fish and the delicate fish in separate bowls. Toss each with 2 tbsp of the olive oil and a few threads of saffron, cover and chill for 30 min.

2. 2

   Heat 4 tbsp of the olive oil in a wide, heavy pot over medium heat. Cook the onion, leek and fennel until soft and lightly golden, 8-10 min.

3. 3

   Add the tomatoes, the crushed garlic, the orange peel and the bouquet garni. Cook, stirring, until the tomatoes collapse, 5 min.

4. 4

   Spread the potatoes over the vegetables and lay the firm fish on top.

5. 5

   Pour in about 2.5 l (2 1/2 qt) of boiling water, enough to just cover the fish. Season with salt, a pinch of cayenne and most of the remaining saffron.

6. 6

   Bring to a hard, rolling boil and keep it there, uncovered, for 10 min. The fierce boil blends the oil into the broth.

7. 7

   Slip in the delicate fish and boil until all the fish flakes and the potatoes are tender, 6-8 min.

8. 8

   Lift the fish and potatoes onto a warm platter with a slotted spoon. Keep one slice of potato for the rouille.

9. 9

   Remove the bouquet garni and orange peel. Taste the broth for salt and keep it hot.

10. 10

    For the rouille, pound the reserved whole garlic with a pinch of salt and the last of the saffron to a paste in a mortar.

11. 11

    Mash in the reserved potato, then work in the remaining olive oil a little at a time until thick. Season with the second pinch of cayenne and loosen with 1-2 tbsp of broth.

12. 12

    Toast the bread until crisp and golden, 2-3 min a side.

13. 13

    Put 2 slices of bread in each warm bowl and ladle the broth over them. Bring the platter of fish and potatoes to the table with the rouille for spooning on.

Imported from aftouch-cuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.