Instructions: Directions: Preheat a broiler and adjust the broiling rack so that it is 3-6 inches from the heat source. Put 1 T oil in a large, deep, heavy skillet over medium-high heat. Peel and quarter the onion. Peel the garlic. Put the onion and 3 cloves of the garlic in a food processor. Pulse just until chopped. Scrape into the skillet, raise the heat to high and cook for 2 minutes. Core the tomato and pulse in food processor until chopped. Add the tomato, clam juice, fennel, and salt and pepper to taste to the skillet. Over the skillet, crush 1/4 t of the saffron between your fingers. Stir well, cover and bring to a boil. Meanwhile, cut each piece of fish in half.

Reduce the heat under the skillet to medium, add the fish, cover and cook for 5 minutes. Meanwhile, cut the squid into rings. Add the squid for the final minute of cooking. Cut the baguette into nine 1/2-inch slices. Put 8 of the slices on a baking sheet and toast both sides under broiler. Process the remaining garlic. Scrape down sides and add roasted peppers, egg yolk, reserved bread slice and remaining 1/4 t saffron. Puree and gradually add the remaining olive oil. Season to taste with salt. Divide the seafood and broth among 4 soup plates. Spread the rouille on the toasted baguette slices and put 2 slices on top of each plate. Serve any remaining rouille in a small bowl at the table.

Serves 4.

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