Classic Marseille Fish Soup with Rouille and Croutons

Prepare the Fish Soup

1. 1Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, leeks, and fennel; sauté until softened, about 10 minutes. Add minced garlic, bay leaves, thyme, and orange peel; cook for 2 minutes longer until fragrant.
2. 2Add the chopped tomatoes and cook for 5 minutes, mashing them slightly. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Let it reduce by half.
3. 3Add the rockfish pieces and fish stock to the pot. Bring to a simmer, then add the saffron threads. Season with salt and pepper. Cover and cook for 25-30 minutes, or until the fish is tender.
4. 4Carefully remove the fish from the pot and set aside. Strain the soup through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard the solids. Return the strained broth to the pot.
5. 5Break the cooked fish into flakes, removing any bones and skin. Add the shellfish to the simmering broth and cook for 5-7 minutes, or until cooked through. Gently stir in the flaked fish.

Make the Rouille

1. 1Combine roasted red bell pepper, egg yolk, minced garlic, saffron (with its soaking water), cayenne pepper, and breadcrumb in a food processor or blender.
2. 2Pulse until smooth. With the motor running, slowly drizzle in the olive oil until the mixture is emulsified and thick, similar to mayonnaise. Stir in lemon juice and season with salt to taste.

Prepare Garlic Croutons

1. 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Drizzle with olive oil and bake for 8-10 minutes, or until golden and crisp.
2. 2Rub the warm croutons with the cut side of garlic cloves.

Serve

1. 1Ladle the hot fish soup into bowls. Serve immediately with a dollop of rouille on top and garlic croutons on the side. Some extra rouille can be passed around for individual preference.