Ingredients
1
large leek, green part coarsely chopped and white part cut into 1/4-inch pieces
1
medium onion, coarsely chopped
2
celery ribs, coarsely chopped
2
carrots, coarsely chopped
1/4
tsp crumbled saffron threads
2
bay leaves (not California)
1
tsp dried hot red pepper flakes
1
1/4 lb plum tomatoes, coarsely chopped
3
tbsp canned tomato purée
1
1/2 qt white fish stock
1
(8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded
1
lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes
1
tbsp chopped fresh oregano
1
tbsp chopped fresh flat-leaf parsley
Directions
2.
Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. 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. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.
3.
Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.
4.
Prepare croûtes while broth simmers:
5.
Preheat oven to 300°F.
6.
Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. 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. Cool croûtes.
7.
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. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.
8.
Put croûtes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.
10.
Broth can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat broth before adding to white part of leek along with fish and rouille.
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