- ¼ cup olive oil
- 1 large onion, diced
- 6 cloves garlic, unpeeled
- 2 leeks, well washed, halved, and cut into pieces
- 1/3 cup chopped fennel bulb, or 1 tablespoon fennel seed
- 5 pounds ripe tomatoes, chopped
- 2 small potatoes, peeled and diced
- 2 cups dry white wine
- 3 cups Fish Stock 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano
- 1 bay leaf
- Grated zest of 1 orange
- 3 or 4 threads of saffron
- Salt and freshly ground black pepper, to taste
- 8 to 10 pieces of French bread, sliced on the diagonal
- Melted butter and chopped garlic, for toast
- 2 pounds bass, rockfish, bluefish, or other firm-fleshed fillets
- 1 pound backfin crabmeat, picked over
- 1½ pounds small hard-shell clams, well scrubbed
- Rouille
- Chopped parsley
- Heat the oil in a heavy pot and sauté the onion, garlic, leeks, and fennel until slightly softened, about 8 to 10 minutes. Add the tomatoes, potatoes, wine, stock, thyme, oregano, and bay leaf. Bring to a boil, reduce the heat, and simmer for 30 minutes.
- Puree the mixture in a blender or food processor. Pour through a fine sieve and return to the pot. Add the orange zest, saffron, salt, and pepper. Cook over medium-low heat, stirring frequently, until somewhat reduced, about 20 to 30 minutes.
- Meanwhile, preheat the oven to 375°F.
- Brush the bread slices with melted butter and top with garlic. Toast in the oven until browned.
- Cut the fish in chunks about 2 inches square. Add to the sauce and cook for 8 to 10 minutes, or until the fish is almost done.
- Add the crabmeat and clams. Stir, then cover. Cook until the clams have opened. Reserve 1 cup of the liquid for making Rouille.
- Prepare the Rouille. Place 1 piece of garlic bread in each bowl, then spoon in the fish and broth. Arrange the clams on top. Garnish with parsley. Serve the Rouille on the side.