Soupe de poisson nicoise—a hearty French fish soup

Ingredients

• 1/4 cup olive oil
• 1 small fennel bulb, about 4 ounces, ends trimmed, diced
• 1 small leek, halved, rinsed, chopped
• 1 large white onion, about 6 ounces, diced
• 8 small cloves garlic, finely chopped
• 1 can (28 ounces) tomato puree
• 1 quart (32 ounces) seafood stock (or light chicken broth)
• 2 tablespoon vermouth or dry white wine, optional
• generous pinch ground saffron (or 1/2 teaspoon saffron threads)
• 1/2 teaspoon crushed espelette pepper (or 1/8 teaspoon cayenne)
• rouille (recipe follows)
• salt, freshly ground black pepper
• 2 pound line-caught wild cod fillets, cut into 1-inch pieces
• 3 or 4 slices 1/2-inch thick french baguette (or 2 thick slices ciabatta bread)
• 1/3 cup olive oil
• 1 jar (12 ounces) roasted red bell peppers, drained, rinsed
• 1/4 teaspoon ground espelette pepper (or 1 small serrano pepper, stemmed, halved, seeded)
• 3 cloves garlic
• 1 teaspoon salt
• pinch ground saffron, optional

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