TASTY & QUICK BOUILLABAISSE

1 pound white fish fillets (we used mahi mahi)

1 can of tomatoes
1 onion, roughly chopped (plus two chopped leeks if you happen to have ‘em on hand)
2 fennel bulbs, chopped
4 cloves garlic, chopped
olive oil
pinch of saffron
white wine
salt and pepper

Sautee the vegetables in olive oil until tender, crumble in saffron, deglaze pan with white wine. Season with salt and pepper. Add tomatoes with juices and simmer until tender, about 30 minutes. Add fish until thoroughly cooked through, another 10 minutes or so. Puree with an immersion blender.

Fake-o Aioli
This is perhaps my favorite part of the dish. Make too much for the added benefit of having to slather it on sandwiches the next day.

jarred mayo
squeeze of lemon juice
tablespoon olive oil
pinch saffron (crumbled and steeped in a tablespoon or so hot water)

Mix it all up and spread on toasted rustic country white and serve.