Fish Soup with Tomatoes and Red Pepper Garlic Sauce

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 1 fennel bulb, coarsely chopped
• 8 cups fish stock or bottled clam juice
• 1 cup chopped fresh Italian parsley
• 2 3-inch-long strips orange peel
• 3 pounds ripe tomatoes, peeled, coarsely chopped
• 1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds
• 1 large red-skinned potato, quartered
• 1 large pinch of saffron threads
• 2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces
• 1 red bell pepper
• 6 tablespoons extra-virgin olive oil
• 3 garlic cloves
• 1 French-bread baguette, cut into 1/4-inch-thick rounds

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