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Ingredients

1. 1 medium Yukon Gold potato, peeled and cut into 1-inch cubes
2. 16 garlic cloves, 8 minced, 8 halved
3. 1 1/2 cups extra-virgin olive oil, plus more for brushing
4. Salt
5. 1/4 teaspoon cayenne pepper, plus more for sprinkling
6. 2 large leeks, white and tender green parts only, halved lengthwise and cut into 1-inch pieces
7. 1 large onion, finely chopped
8. 1 celery rib, cut into 1/2-inch pieces
9. 1 fennel bulbhalved, cored and cut into 1/2-inch pieces
10. 1/2 tablespoon coarsely ground pepper
11. 1/2 tablespoon ground fennel seeds
12. 1/2 tablespoon ground cumin
13. 1/2 teaspoon sweet paprika
14. 1/8 teaspoon crumbled saffron threads
15. 3 tablespoons tomato paste
16. 1 cup dry white wine
17. 2 quarts fish stock or 1 quart clam juice diluted with 1 quart water
18. 12 thyme sprigs, tied in a bundle with kitchen string
19. Freshly ground pepper
20. 1 1/2 pounds monkfish or other meaty white fish, filmy outer skin removed, fish cut into 1-inch pieces
21. 1 pound skinless cod fillet, cut into 1-inch pieces
22. 1 pound tuna, cut into 1-inch pieces
23. 1 small baguette, thinly sliced
24. Pinch of dried oregano
25. 1/2 cup freshly grated Parmesan cheese 

Description

Food & Wine