Bouillabaisse

In a small, dry pan, gently toast the Saffron threads over low heat for 2-3 minutes until fragrant, then set aside.

Prepare the fish stock: In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the fish bones and heads, and sauté until they turn opaque and slightly golden, about 5-7 minutes. Add the chopped fennel, leek, onion, and peeled garlic cloves. Cook, stirring occasionally, until the vegetables begin to soften, about 8-10 minutes.

Add the quartered tomatoes, bay leaf, thyme sprigs, and parsley stems to the pot. Pour in the water (or fish stock). Bring the mixture to a boil, then immediately reduce the heat to low, cover, and simmer gently for at least 1 hour, or up to 1.5 hours, to allow the flavors to meld. Skim off any impurities that rise to the surface during simmering.

Strain the stock: Carefully ladle the stock through a fine-mesh sieve into a clean pot or bowl. Discard the solids. You should have about 1.5 liters of flavorful broth. Return the strained broth to the pot.

Infuse the broth: Add the toasted saffron threads, orange zest strips, and Pastis to the strained broth. Bring the broth to a gentle simmer over medium heat. Season with salt and freshly ground black pepper to taste. Keep the broth at a very gentle simmer, do not boil.

Cook the fish: Gently add the firmer pieces of fish (like monkfish or scorpionfish) to the simmering broth. Cook for about 5 minutes. Then, add the more delicate fish pieces (like John Dory or sea bream). Continue to simmer very gently until all the fish is just cooked through and flakes easily, about another 5-8 minutes. The total cooking time for the fish will depend on the thickness of the pieces.

Prepare the croutons: While the fish is cooking, preheat your oven to 180°C (350°F). Arrange the baguette slices on a baking sheet and bake until golden brown and crisp, about 8-10 minutes. You can rub them with a clove of garlic after toasting for extra flavor.

Serve: Traditionally, the fish is served on a platter, and the broth is served in a separate soup tureen. Ladle the hot broth over the fish just before serving, or allow guests to spoon broth over their fish. Garnish with fresh fennel fronds if desired. Serve immediately with the toasted baguette slices generously spread with rouille.