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Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill
Ingredients
* 4 medium leeks (white and pale green parts only), chopped
* 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
* 3 medium carrots, chopped
* 2 large celery ribs, chopped
* 4 large garlic cloves, finely chopped
* 1/3 cup extra-virgin olive oil
* 1 tablespoon herbes de Provence
* 2 California or 4 Turkish bay leaves
* 1/4 teaspoon cayenne
* 1/8 teaspoon crumbled saffron threads
* 5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
* 5 medium tomatoes, chopped (4 cups)
* 2 cups dry white wine
* 4 (3- by 1-inch) strips fresh orange zest
* 6 cups water
* 3 tablespoons tomato paste
* 1 baguette, cut into 3/4-inch-thick slices
Equipment:
* Equipment: a food mill fitted with medium disk
Accompaniment
* Accompaniment: saffron rouille
* 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
* 3 medium carrots, chopped
* 2 large celery ribs, chopped
* 4 large garlic cloves, finely chopped
* 1/3 cup extra-virgin olive oil
* 1 tablespoon herbes de Provence
* 2 California or 4 Turkish bay leaves
* 1/4 teaspoon cayenne
* 1/8 teaspoon crumbled saffron threads
* 5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
* 5 medium tomatoes, chopped (4 cups)
* 2 cups dry white wine
* 4 (3- by 1-inch) strips fresh orange zest
* 6 cups water
* 3 tablespoons tomato paste
* 1 baguette, cut into 3/4-inch-thick slices
Equipment:
* Equipment: a food mill fitted with medium disk
Accompaniment
* Accompaniment: saffron rouille
Directions
Wash leeks .
Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
Preheat oven to 350
Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cayenne, saffron, 1 tablespoon salt, and 1/2 teaspoon pepper in an 8-quart heavy pot over medium heat, stirring occasionally, until softened, about 10 minutes.
While vegetable mixture cooks, cut fish crosswise into 2- to 3-inch lengths.
Add tomatoes, wine, and zest to vegetable mixture and bring to a boil, then boil 30 seconds. Add fish, water, and tomato paste and simmer, uncovered, stirring occasionally, until fish completely falls apart, about 30 minutes.
Preheat oven to 350
