Saffron-infused Bouillabaisse with Breadcrumb Rouille

INGREDIENTS

large garlic cloves, smashed

1 tsp

sea salt

2 tbsp

fresh lemon juice

to 1 1/2 cups dry bread crumbs, finely ground

1/2 cup

extra virgin olive oil (extra virgin is best, but virgin is OK)

1/2

large piece jarred roasted red bell pepper, drained and rinsed

1/2 tsp

harissa, or to taste

1/2 tsp

freshly ground black pepper, or to taste

1 lb

firm white fish, such as snapper, halibut, or rockfish, cut into chunks

1/4 cup

plus 3 tablespoons olive oil, divided

1 tsp

chopped fresh thyme

1/16 tsp

saffron threads (about 5 threads)

1/2

medium onion, chopped (about 1/2 cup chopped)

1/4 cup

finely chopped fresh fennel bulb

medium carrot, chopped (about 1/2 cup chopped)

2 cloves

garlic, minced

bay leaf

1/2 tsp

red pepper flakes

1 28 ounce can

whole tomatoes, drained (juices reserved) and coarsely chopped (you can also use 1 pound of fresh chopped tomatoes)

1 1/2 tbsp

tomato paste

4 cups

fish or seafood stock, divided

large yukon gold potatoes, halved and sliced into 1/2-inch thick slices