Bouillabaisse de Légumes au Gruyère

Preheat the oven to 220°C (200°C fan). Toss the fennel wedges and halved tomatoes with 1 tablespoon olive oil, a generous pinch of salt, and black pepper, and spread cut-side up on a large baking tray. Steep the saffron threads in 3 tablespoons of warm vegetable stock in a small bowl and set aside. Dice the onion, mince the garlic, slice the leek, cube the potatoes, slice the carrots, and cut the courgette.

Roast the fennel and tomatoes on the top shelf of the oven for 25 minutes, until the fennel is lightly charred at the edges and the tomatoes have collapsed and caramelised.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and leek and cook for 8–10 minutes, stirring occasionally, until completely softened and beginning to turn golden.

Add the minced garlic, fennel seeds, smoked paprika, cayenne, and tomato paste to the pot and cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells fragrant.

Pour in the white wine and let it bubble for 3 minutes, scraping up any browned bits from the base of the pot, until the sharp alcohol smell has mellowed.

Add the crushed San Marzano tomatoes, the remaining vegetable stock, the saffron and its soaking liquid, the orange peel, and bay leaves. Stir to combine, then add the potatoes and carrots. Bring to a boil over high heat, then reduce to a steady simmer and cook for 15 minutes, until the potatoes are just tender when pierced with a knife.

Add the roasted fennel and tomatoes and the courgette to the pot. Simmer for a further 8 minutes, until the courgette is tender but still holding its shape. Remove and discard the bay leaves and orange peel. Taste and adjust seasoning generously — the broth should be bold and well-salted.

Set the oven grill (broiler) to high. Arrange the baguette slices on a baking tray and toast under the grill for 2 minutes per side until golden, then immediately rub each slice with the whole garlic clove.

In a small bowl, mix the mayonnaise, Dijon mustard, lemon juice, and smoked paprika until smooth. Spread a thin layer over each toast, then mound generously with grated Gruyère.

Return the toasts to the grill for 3–4 minutes, watching closely, until the Gruyère is bubbling and deeply golden with dark spots.

Ladle the bouillabaisse into wide, deep bowls, float two Gruyère toasts on top of each portion, and scatter over the reserved fennel fronds.