Name: Provencal Fish Soup With Saffron Rouille
Cuisine: International
Ingredients: 4 medium leeks (white and pale green parts only), chopped; 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped; 3 medium carrots, chopped; 2 large celery ribs, chopped; 4 large garlic cloves, finely chopped; 1/3 cup extra-virgin olive oil; 1 tablespoon herbes de Provence; 2 California or 4 Turkish bay leaves; 1/4 teaspoon cayenne; 1/8 teaspoon crumbled saffron threads; 5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well; 5 medium tomatoes, chopped (4 cups); 2 cups dry white wine; 4 (3- by 1-inch) strips fresh orange zest; 6 cups water; 3 tablespoons tomato paste; 1 baguette, cut into 3/4-inch-thick slices; Equipment: a food mill fitted with medium disk; Accompaniment:

Ingredients

4 medium leeks (white and pale green parts only), chopped

1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped

3 medium carrots, chopped

2 large celery ribs, chopped

4 large garlic cloves, finely chopped

1/3 cup extra-virgin olive oil

1 tablespoon herbes de Provence

2 California or 4 Turkish bay leaves

1/4 teaspoon cayenne

1/8 teaspoon crumbled saffron threads

Provencal Fish Soup With Saffron Rouille

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