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Ingredients

• 2 lbs 4 oz fish (4 or 5 varieties such as: stripped black bass, red Snapper, ocean Perch, monkfish, anglerfish and Conger Eel)
• 4 large onions, sliced
• 6-8 ripe tomatoes, sliced
• 1 leek, thinly sliced
• 8 cloves garlic, crushed
• coarse salt & ground black pepper
• crushed red pepper flakes
• 3-4 dried fennel stalks or a small glass of Pernod or pastis
• 2 bay leaves
• 1/2 teaspoon saffron
• olive oil
• 1 Potato for each serving
• 1 strip dried orange peel
• 6-8 ripe tomatoes,sliced
• water or fish stock
• garlic croutons
• rouille sauce

Description

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