Ingredients

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced fennel. Sauté for 6-8 minutes until the vegetables are softened but not browned.

2. 2

   Stir in two-thirds of the minced garlic and the smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the garlic.

3. 3

   Pour in the crushed tomatoes and fish stock. Add the potatoes. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.

4. 4

   While the stew simmers, prepare the quick rouille. In a small bowl, whisk together the mayonnaise, the remaining minced garlic, and the saffron water until well combined. Set aside.

5. 5

   Gently add the fish chunks to the stew, submerging them in the liquid. Cover the pot and simmer gently for 5-7 minutes, until the fish is opaque and flakes easily.

6. 6

   Taste the stew and season with salt and black pepper as needed.

7. 7

   Spread the saffron rouille generously onto the toasted baguette slices. Serve the hot stew in bowls with the rouille-topped toasts served on the side or floating on top.