A not as complicated as it looks fish stew that you'll want again and again!
Sauté the onion, garlic and fennel bulb in olive oil.
Place all the ingredients except the fish in a stock pot and simmer until the potatoes are tender, about 1 to 2 hours.
While the stock is simmering, make the rouille.
As the stock cooks, the tomato skins will come loose from the tomato. Gently lift them out and discard. Simmer for another 20 minutes.
While the final simmer is going on, slice the baguette into rounds and sprinkle with olive oil. Toast each piece on both sides. Take the rouille out of the refrigerator.
Add the fish fillets and simmer about 5 minutes. Last, add the shrimp and clams and cook until the shrimp is pink and the clams have opened (discard any that have not).
Remove the thyme, parsley and bay leaves.
To serve, place a baguette round in the bottom of each bowl. Spread 1 to 2 tablespoons rouille on each piece.
Ladle soup over the round and serve garnished with chopped fennel fronds.
Process all the ingredients in a food processor until smooth. Cover and refrigerate until ready to use.