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Ingredients

• 1 tablespoon of olive oil, plus more for sauting the fish
• 1 small onion, thinly sliced
• 1/2 fennel bulb, thinly sliced, with fronds reserved for garnish
• Salt and pepper
• 1 clove garlic, sliced
• 1 can (14.5 ounces) petite diced tomatoes, drained
• 1/2 cup white wine
• 2 1/2 cups fish stock
• 1 teaspoon saffron
• 1 bay leaf
• 1 dozen rock shrimps, peeled and deveined
• 1 dozen mussels
• 4 fillets (4- to 6-ounce) Chilean sea bass
• For the Rouille with Baguette Toasts
• 1/2 day-old baguette, sliced 1/4-inch thick
• 1 cup mayonnaise
• 2 cloves garlic
• Zest and juice of 1/2 lemon
• 5 filets roasted red pepper from a jar
• Salt and pepper

Description

Serious Eats