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1. In a food processor, sprinkle the diced bread with the water and let stand until the water is absorbed, about 5 minutes. Add the garlic, cayenne and salt and process until the bread and garlic are coarsely chopped. With the machine on, drizzle in the olive oil and process until the rouille is smooth. Transfer to a bowl and refrigerate.
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2. In a very large casserole, heat the 3T of olive oil. Add the leeks, onion, fennel and chopped garlic and cook over moderate heat until translucent, about 5 min. Add the tomatoes and cook until they begin to break down, about 5 minutes. Add the bay leaves, saffron, pastis, cayenne and fish stock and bring to a simmer. Cook over low heat until the vegetables are very tender, about 20 min. Discard the bay leaves.
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3. In a food processor, pulse the vegetables and broth to a coarse puree. Strain through a fine sieve set over a bowl. Pour the broth back into the casserole.
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4. Preheat the broiler. Brush the baguette slices with olive oil and arrange them on a baking sheet. Broil them 6 inches from the heat for about 1 min. per side, until the slices are golden brown around the edges. Or toast them on a grill.
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5. Add the potatoes and cayenne pepper to the broth and bring to a simmer. Cook over moderately high heat until the potatoes are just tender, about 10 minutes; season with salt and pepper.
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6. Add the clams and mussels, cover and cook over moderate heat until they just begin to open, about 3 min. Add the monkfish, cover and simmer for 2 min. Add the cod, halibut, shrimp, lobster and reserved fennel fronds, cover and simmer until the clams are open and all the fish is cooked through, about 4 min.
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Serve with the grilled bread and rouille.
