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1
Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry.
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2
Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes.
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3
Add garlic and cook, stirring, 3 minutes.
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4
Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes.
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5
Add fresh tomatoes and tomato puree and cook, stirring, 4 minutes.
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6
Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.
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7
Stir in stock and bring to a boil.
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8
Reduce heat and simmer, uncovered, 30 minutes.
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9
Carefully pour through a fine sieve into a bowl, then discard solids.
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10
Preheat oven to 300F.
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11
Heat a well-seasoned ridged grill pan over moderately high heat until hot.
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12
Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear.
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13
Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes.
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14
Cool croutes.
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15
Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes.
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16
Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through).
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17
Remove from heat and stir in 1/2 cup rouille.
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18
Put croutes in soup plates and ladle soup over.
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19
Sprinkle with oregano and parsley and serve remaining rouille on the side.
