Saffron infused Bouillabaisse with Breadcrumb Rouille recipes

Ingredients

• 5 large garlic cloves, smashed
• 1 teaspoon sea salt
• 2 tablespoons fresh lemon juice
• 1 to 1 1/2 cups dry bread crumbs, finely ground
• 1/2 cup extra virgin olive oil (extra virgin is best, but virgin is OK)
• 1/2 large piece jarred roasted red bell pepper, drained and rinsed
• 1/2 teaspoon harissa, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 pound firm white fish, such as snapper, halibut, or rockfish, cut into chunks
• 1/4 cup plus 3 tablespoons olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1/16 teaspoon saffron threads (about 5 threads)
• 1/2 medium onion, chopped (about 1/2 cup chopped)
• 1/4 cup finely chopped fresh fennel bulb
• 1 medium carrot, chopped (about 1/2 cup chopped)
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 teaspoon red pepper flakes
• 1 (28 ounce) can whole tomatoes, drained (juices reserved) and coarsely chopped (you can also use 1 pound of fresh chopped tomatoes)
• 1 1/2 tablespoons tomato paste
• 4 cups fish or seafood stock, divided
• 2 large yukon gold potatoes, halved and sliced into 1/2-inch thick slices

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