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1
Soak the saffron in the boiling water for at least 15 minutes while you prepare the other ingredients.
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2
Working over the can of tomatoes, break open each tomato, scrape the seeds into the can, and put the seeded tomatoes in a bowl.
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3
Squeeze the seeded tomatoes in your hand to break them up thoroughly, then strain the juice from the can into the bowl with the tomatoes.
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4
Discard the seeds and set the bowl aside.
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5
Heat the olive oil in a large Dutch oven or similar soup pot over medium heat.
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6
Add the leek, diced fennel bulb, thyme, bay leaf, and 1/2 teaspoon salt and cook, stirring, until the fennel starts to soften, 4 to 5 minutes.
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7
Increase the heat to medium-high and add the wine.
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8
Cook until the liquid is reduced by half, 3 to 4 minutes.
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9
Add the stock, tomatoes, potatoes, the saffron and soaking liquid, and 1 teaspoon salt.
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10
Bring the liquid to a boil, partially cover the pot, and lower the heat to maintain a bare simmer.
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11
Cook, occasionally skimming the scum off the top, until the potatoes and fennel are tender, 20 to 30 minutes.
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12
Meanwhile, cut the fish into 1- to 2-inch pieces and season with 1/2 teaspoon salt.
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13
Add the lemon juice to the soup, then taste and add more lemon juice or salt as needed.
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14
Add the fish, along with the fennel fronds if you have them.
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15
Cook until the fish is just cooked through and flakes easily, 5 to 10 minutes.
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16
If necessary, use a spoon to gently break the fish into smaller chunks.
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17
Serve right away.
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18
If you need to reheat, do so gently and briefly to avoid overcooking the fish.
