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1
Heat oven to 200 degrees; brush bread liberally with olive oil, and bake on a sheet, turning once, until golden and crisp.
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2
Set aside.
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3
Add enough olive oil to a Dutch oven, deep skillet or shallow pot to make a thick layer (don't skimp) on the bottom.
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4
In it, cook onion, garlic, celery, carrot, potato, fennel and saffron until glossy.
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5
Add stock and tomato and bring to a moderate boil; cook until thick and stewy rather than soupy.
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6
Season to taste; it should be so delicious that you dont even care whether you add fish.
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7
Lower heat to a simmer, and, as you add fish, adjust heat so that the liquid continues to bubble gently.
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8
Add fish in order of how long they will take to cook.
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9
Monkfish, striped bass and squid are fish that might require more than a few minutes, so add them first.
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10
About five minutes later add clams and mussels, holding back any fish that has been cooked or will cook in a flash.
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11
When mollusks open, add remaining fish.
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12
Cut scallops into quarters and place in the bottom of 4 bowls.
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13
Add pastis if you're using it; taste and adjust seasoning.
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14
Ladle hot soup and fish over the scallops, distributing clams and mussels evenly.
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15
Garnish and serve with croutons and rouille, if you're using.
