Tips: As with many traditional French fish stews and soups, the fish and soup are served separately with a strong flavored sauce passed around to accompany them.

Prep Time: about 10 min
Cook Time: 35 min

Yield:6-8

1. To begin, make the sauce. Brush the red bell pepper quarters with a little of the light olive oil. Put under a preheated hot broiler and cook for 5-6 minutes on each side until charred and tender.
   
   
2. Remove from the heat and transfer to a plastic bag until cool enough to handle. Peel the skins away.
   
   
3. Put the pepper pieces into a food processor with the egg yolk, saffron, chili flakes, lemon juice, and salt and pepper to taste and process until smooth.
   
   
4. Begin adding the remaining light olive oil, drop by drop, until the mixture begins to thicken. Continue adding the oil in a steady stream until it is all incorporated and the mixture is thick.
   
   
5. In a large pan, heat the olive oil, add the onions, leek, garlic, and fennel and cook for 10-15 minutes, or until softened and starting to color.
   
   
6. Add the tomatoes, thyme, orange rind, and salt and pepper to taste and fry for an additional 5 minutes until the tomatoes have collapsed.
   
   
7. Add the stock and bring to a boil. Reduce the heat and simmer gently for 10 minutes until all the vegetables are tender. Add the fish and return to a boil, then simmer gently for 10 minutes until all the fish is tender.
   
   
8. Toast the bread on both sides. Divide the fish between serving plates. Add some of the soup to moisten and serve with the bread. Hand round the sauce to accompany. Serve the remaining soup separately.