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1
In a large pot over high heat, combine 1 gallon of water, the fish bones, bay leaf, thyme and fennel seed.
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2
When the stock begins to show small bubbles, lower the heat just enough to maintain a simmer.
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3
Simmer for 45 minutes, skimming any foam that rises to the surface.
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4
Strain the stock through a fine-mesh strainer into another pot and keep warm.
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5
In a large cast-iron or paella pan, heat the olive oil over medium heat.
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6
Add the tomatoes, garlic, onion, red bell pepper, 1/2 cup of the parsley and saffron.
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7
Cook, stirring often, for 10 to 12 minutes, or until thickened, concentrated and beginning to stick to the bottom of the pan.
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8
Add the rice and cook, stirring, for 2 minutes.
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9
Add the white wine and salt and cook for 2 minutes more, then add 6 cups of the warm reserved fish stock.
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10
Bring to a boil, lower the heat, and simmer until the rice has absorbed the liquid, 30 to 35 minutes, adding more stock if the rice is not cooked through.
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11
Once the rice is tender and the liquid is absorbed, allow the rice to cook for a few minutes more, listening for a sizzle as a crust forms on the bottom of the rice.
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12
Once it has sizzled for a couple of minutes, remove the pan from the heat.
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13
Reheat the remaining fish stock until small bubbles form, then turn off the heat.
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14
Add the fillets to the stock and let cook until just done, 3 to 4 minutes for a medium-size fillet.
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15
Carefully remove the fillets with a slotted spoon and serve over rice with very generous amounts of aioli, lemon and the remaining chopped parsley.
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16
Use a thin metal spatula to remove the crusty rice from the pan.
