Mediterranean Fish Soup With Garlicky Rouille

Ingredients

• 1 medium Yukon Gold potato, peeled and cut into 1-inch cubes
• 16 garlic cloves, 8 minced, 8 halved
• 1 1/2 cups extra-virgin olive oil, plus more for brushing
• Salt
• 1/4 teaspoon cayenne pepper, plus more for sprinkling
• 2 large leeks, white and tender green parts only, halved lengthwise and cut into 1-inch pieces
• 1 large onion, finely chopped
• 1 celery rib, cut into 1/2-inch pieces
• 1 fennel bulb—halved, cored and cut into 1/2-inch pieces
• 1/2 tablespoon coarsely ground pepper
• 1/2 tablespoon ground fennel seeds
• 1/2 tablespoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/8 teaspoon crumbled saffron threads
• 3 tablespoons tomato paste
• 1 cup dry white wine
• 2 quarts fish stock or 1 quart clam juice diluted with 1 quart water
• 12 thyme sprigs, tied in a bundle with kitchen string
• Freshly ground pepper
• 1 1/2 pounds monkfish or other meaty white fish, filmy outer skin removed, fish cut into 1-inch pieces
• 1 pound skinless cod fillet, cut into 1-inch pieces
• 1 pound tuna, cut into 1-inch pieces
• 1 small baguette, thinly sliced
• Pinch of dried oregano
• 1/2 cup freshly grated Parmesan cheese

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