10 1/2 ounces monkfish fillets or deep-sea fish such as cod, sliced into 1-inch cubes
1/2 cup plus 2 tablespoons olive oil
1/4 cup lemon juice
10 saffron threads
1 onion, chopped
1/2 bulb fennel, roughly chopped
2 tablespoons tomato paste
2 cloves garlic, peeled and bashed
One 2-inch piece fresh ginger, peeled and roughly chopped
1/2 teaspoon cayenne pepper
1 small carrot, roughly chopped
1 large tomato roughly sliced
One 10 1/2-ounce whole small seasonal rockfish, such as red mullet
1 bouqet garni
1 large zucchini, chopped
2 tablespoons pastis or ouzo
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped spring onion
2 tablespoons olive oil
6 thin slices stale baguette
Garlic Mayonnaise (Rouille) :
1 teaspoon Dijon mustard
5 saffron threads
2 egg yolks
1 clove garlic, finely chopped
1/3 cup olive oil
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