French in a Flash: Chilean Sea Bass with Bouillabaisse Broth Recipe

Name: French in a Flash: Chilean Sea Bass with Bouillabaisse Broth Recipe
Ingredients: 1 tablespoon of olive oil, plus more for sautéing the fish; 1 small onion, thinly sliced; 1/2 fennel bulb, thinly sliced, with fronds reserved for garnish; Salt and pepper; 1 clove garlic, sliced; 1 can (14.5 ounces) petite diced tomatoes, drained; 1/2 cup white wine; 2 1/2 cups fish stock; 1 teaspoon saffron; 1 bay leaf; 1 dozen rock shrimps, peeled and deveined; 1 dozen mussels; 4 fillets (4- to 6-ounce) Chilean sea bass; For the Rouille with Baguette Toasts; 1/2 day-old baguette, sliced 1/4-inch thick; 1 cup mayonnaise; 2 cloves garlic; Zest and juice of 1/2 lemon; 5 filets roasted red pepper from a jar