Aziminu

Method

Heat olive oil in a large heavy pot and gently sauté the diced onion, fennel, and minced garlic until soft and fragrant. Add the chopped tomatoes and cook for 5 minutes, then pour in the white wine and reduce by half. Add the hot fish stock, saffron strands, and orange peel, bringing to a simmer. Prepare the fish by scaling and gutting if necessary, then cut into large chunks; clean and slice the squid into rings. Add the firmer fish pieces to the pot and simmer for 5 minutes, then add the squid and remaining delicate fish, simmering for a further 5-8 minutes until all seafood is just cooked through. Season with salt and pepper to taste, then finish with fresh chopped parsley. Lightly toast the baguette slices, rub with cut garlic, and serve alongside the steaming bowl of Aziminu.