Provencal Fish Soup with Saffron Rouille

Ingredients

• 1  crusty baguette cut into 3/4-inch-thick slices
• 3 medium carrots chopped
• 0.3 teaspoon ground pepper 
• 2 large rib celery stalks chopped
• 5 pounds cod whole with heads), cleaned and rinsed well
• 2 cups wine dry white
• 1 large fennel bulb chopped for garnish, and bulb
• 4 large garlic clove finely chopped
• 1 tablespoon herbs de provence 
• 4 medium leek white green chopped ( and pale parts only)
• 0.3 cup olive oil extra virgin extra-virgin
• 4 inch orange zest fresh
• 8 servings saffron threads 
• 0.1 teaspoon saffron threads crumbled
• 3 tablespoons tomato paste 
• 4 cups tomatoes chopped
• 6 cups water 
• 2  turkish bay leaf 

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Wash leeks.
2. Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
3. While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
4. Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds.
5. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
6. Preheat oven to 350°F with rack in middle.
7. Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes.
8. Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally.
9. Mound rouille on croutons and put 1 in bottom of each soup bowl.
10. Pour soup around croutons.
11. Soup, without rouille and croutons, can be made 2 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat before serving.