1 large pinch saffron, soaked in hot water for 10 minutes and drained
1 strip orange zest 2" x ½", plus 2 tablespoons fresh juice
1 14-ounce can whole peeled tomatoes with juice
6 cups fish stock or clam juice
2 pounds Verlasso salmon with the skin removed
2 tablespoons fresh orange juice
⅛ teaspoon of Tabasco or to taste
Kosher salt and freshly ground black pepper to taste
1 bunch Italian parsley, stems removed, finely chopped
18 sliced baguette rounds brushed with olive oil and baked until crisp
For the Rouille
½ cup mayonnaise
2 cloves garlic, peeled, crushed and mashed into a paste with the flat side of a heavy knife
1 tablespoon harissa paste—or more to taste
1. Heat a large, heavy pot over medium-high heat. Add the olive oil. Then, add the garlic, onion and fennel. Sauté until just brown, 5-10 minutes.
2. Add the saffron, orange zest, tomatoes and stock or clam juice.
3. Bring to a boil and cook uncovered until the vegetables are tender and the liquid is reduced by half, about 20 minutes.
4. Reduce the heat to medium and add the fish. Cook for 10-12 minutes.
5. To prepare the rouille, beat together the mayonnaise, garlic and harissa paste in a small bowl. Refrigerate 15 minutes or longer to give the flavors a chance to blend. Add more harissa to taste as desired.
6. When ready to serve, remove the salmon fillets from the broth. Stir in the orange juice and Tabasco. Season with salt and pepper to taste.
7. Place a small dollop of rouille on each bread round.
8. To serve, ladle the broth into 6 bowls. Place one salmon fillet in each bowl. Sprinkle with the parsley and serve with 3 bread rounds in the broth leaning up against the edge of the bowl.