Ingredients

4 pounds cod or monkfish, on the bone if possible 1/4 cup extra-virgin olive oil 20 garlic cloves, peeled 2 teaspoons fennel seeds Bouquet garni: with fine kitchen twine, tie together 2 sprigs parsley, 1 celery top with leaves, 2 bay leaves, and 2 sprigs fresh thyme 1 tablespoon fine sea salt 1/4 cup tomato paste 1/4 cup Pernod or other licorice-flavored liqueur 28-ounce can peeled Italian plum tomatoes in juice 1/2 teaspoon Spanish paprika (pimenton) or 1 teaspoon Californian or Hungarian paprika 4 fennel bulbs, trimmed (green tops chopped and reserved for serving), quartered, cored, and cut into wedges about 1 inch in width 1 tablespoon finely grated orange zest FOR THE GARNISH: 1 cup Saffron Aioli Tiny pinch saffron threads, about 20 strands 1 1/2 tablespoons warm water 2 large egg yolks 1 large clove garlic, minced 1/4 teaspoon salt 3/4 cup extra-virgin olive oil 2 teaspoons fresh lemon juice Freshly ground black pepper 10 (1/2-inch thick) slices country-style bread, brushed with olive oil and toasted for 15 minutes in a 350F oven, until golden

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