Put the stock in a large, heavy pot on medium heat and bring to a gentle boil. Add the saffron, leeks, tomatoes, orange juice, orange zest, fennel, garlic, and parsley. Season with salt and pepper. Simmer the liquid for 6 minutes. Season the fish with salt and pepper. Add the fish to the pot. Cook for 12 minutes, or until the fish is flaky. Remove the fish and set aside. In a large saucepan, over low heat, combine 1/4 cup of the Aooli and the egg yolks, together. Whisk until smooth. Slowly whisk into the fish liquid. Continue to cook until the liquid starts to thicken, 2 to 3 minutes. Remove from the heat. To serve, place the croutons in the center of each bowl. Ladle the sauce over the bread. Lay a couple pieces of fish on top of the crouton. Serve the remaining Aioli and Rouille in sauce boats to the side of the La Bourride.
Heat the olive oil in a large saucepan over medium heat. Add the onions and celery. Season with salt and pepper. Saute for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.
Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. Yield: 1 cup
Place the garlic in a large mortar and crush. Add the eggs and incorporate. Season with salt. Slowly stir in the oil, a little at a time, until all of the oil is incorporated and the mixture is like a thick mayonnaise.
Yield: about 1 cup
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.