Prep: Makes:

pound rock fish fillet (or other firm white fish), skin and bones removed, sliced into 2-inch-square chunks Kosher salt and freshly ground black pepper fat pinch saffron threads cup fish or chicken broth tablespoons olive oil leek, white and pale green portion sliced into matchsticks fennel bulb, halved, thinly sliced (chop and reserve 2 tablespoons fronds) teaspoon ground cayenne pepper cup canned tomatoes cup dry white wine Aioli, see recipe thick slices French bread, toasted

Toss fish chunks with ½ teaspoon salt and ¼ teaspoon pepper. Chill. Crumble saffron into the broth and set aside.

In a large saucepan, heat oil over medium. Tumble in leeks and fennel. Season with ½ teaspoon salt, ¼ teaspoon black pepper and the cayenne. Cook until soft and fragrant, about 12 minutes. Stir in tomatoes. Cook until mixture thickens, about 8 minutes. Stir in broth and wine. Bring to a boil, lower heat and simmer 5 minutes. Add fish. Cook until just done, about 5 minutes. Pull pan off heat. Stir in 1-2 tablespoons aioli. Scoop stew into 2 bowls. Sprinkle with fennel fronds. Serve with toasted bread and more aioli.

Crack 1 egg into food processor fitted with the plastic blade. Pull out any green shoots from 2 cloves garlic; mash with ½ teaspoon salt. Add to the egg, along with 2 teaspoons freshly squeezed lemon juice. Swirl pale, about 15 seconds. With the machine running, slowly — at first, drop by drop, then in a thin stream — drizzle in ½ cup canola oil and ¼ cup olive oil. Scrape into a glass jar and chill.