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1
Heat the olive oil in a large casserole.
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2
Add the leeks, onions, garlic, celery, saffron, fennel bulb, thyme, and bay leaf, and saute until the onions are clear but not browned.
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3
Add the fish stock, bring to a boil, and simmer slowly for 30 to 40 minutes, covered, or until the flavor is mellow.
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4
Then stir in the mace, tomatoes, tomato paste, orange zest, and potatoes, and cook for about 15 minutes more, or until the potatoes are cooked.
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5
Fish out the thyme, bay leaf, and orange zest, and puree the other ingredients until smooth.
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6
Return the soup to the casserole, and bring to a boil.
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7
Add salt and pepper to taste.
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8
Cut the oily fish into 2-inch cubes and add them to the casserole.
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9
Simmer, covered, for 5 minutes, shaking the casserole from time to time to prevent sticking; do not stir, or the fish will disintegrate.
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10
Add additional water if needed to cover the fish.
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11
After about 2 minutes, add the whitefish pieces to the casserole, setting the most delicate fish on top, and continue to cook until the fish flakes easily with a forkabout 5 minutes more.
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12
Stir in the lemon juice and the red wine or pastis, and sprinkle with parsley and a few fronds of fennel.
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13
Top each serving with a dollop of rouille.
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14
Put the egg yolks and the lemon juice in a small food processor equipped with a steel blade.
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15
Drizzle in the oil very slowly, to emulsify into a smooth mayonnaise.
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16
Then peel the garlic and add it to the mayonnaise along with the salt, white pepper, saffron, bread crumbs, and the cayenne or harissa.
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17
Puree all the ingredients together.
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18
Adjust seasonings to taste.
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19
If the rouille is not thick enough, blend some cooked potatoes into the sauce.
