Provencal Fish Soup with Saffron Rouille

Preparation Wash leeks . Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes. While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths. Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes. Preheat oven to 350°F with rack in middle. Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes. Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally. Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons. Cooks' note:Soup, without rouille and croutons, can be made 2 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat before serving.

Preparation Wash leeks . Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes. While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths. Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes. Preheat oven to 350°F with rack in middle. Arrange baguette slices in 1 layer on a baking sheet and bake until golden brown and thoroughly dried, about 20 minutes. Force soup through food mill into a large heavy pot, discarding solids. Reheat soup over medium heat, stirring occasionally. Mound rouille on croutons and put 1 in bottom of each soup bowl. Pour soup around croutons. Cooks' note:Soup, without rouille and croutons, can be made 2 days ahead and chilled, uncovered, until completely cooled, then covered. Reheat before serving.