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1
In a medium saucepan of boiling salted water, cook the potato cubes until tender, about 15 minutes.
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2
Drain, reserving 2 tablespoons of the potato cooking water.
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3
Transfer the potato cubes to a medium bowl.
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4
Add the reserved potato water and the minced garlic and mash until smooth.
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5
Whisk in 1 cup of the olive oil in a thin stream until the rouille is creamy.
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6
Season the rouille with salt and cayenne.
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7
Preheat the oven to 350.
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8
In a large soup pot, heat the remaining 1/2 cup of olive oil until shimmering.
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9
Add the leeks, onion, celery, fennel bulb and 6 of the halved garlic cloves and cook over high heat, stirring frequently, until the vegetables are softened and lightly browned, about 9 minutes.
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10
Add the coarsely ground pepper, ground fennel, cumin, paprika, crumbled saffron and tomato paste and cook until fragrant, about 1 minute.
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11
Add the wine to the soup pot and cook until it is nearly evaporated, about 8 minutes.
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12
Add the fish stock and thyme bundle to the pot and bring the soup to a boil.
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13
Season with salt and pepper and simmer for 10 minutes.
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14
Add the monkfish, cod and tuna and simmer the soup until the fish is cooked through, about 8 minutes.
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15
Discard the thyme bundle.
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16
Meanwhile, arrange the baguette slices on a baking sheet.
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17
Brush the slices all over with olive oil and sprinkle on one side with the oregano.
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18
Toast the baguette slices for about 5 minutes, or until the toasts are crisp and lightly golden.
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19
Rub the toasts with the 2 remaining halved garlic cloves.
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20
Ladle the fish soup into deep bowls and stir some of the rouille into each.
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21
Serve the garlicky croutons, the Parmesan cheese and the remaining rouille on the side.
