Halibut With Fennel, Chickpeas & Saffron Aioli

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1/4 teaspoon saffron threads

1/2 cup dry white wine

6 halibut fillets, 5 to 6 ounces each

Kosher salt and freshly ground black pepper

1/3 cup plus 2 tablespoons extra-virgin olive oil

1 large yellow onion, halved and thinly sliced

1 large fennel bulb, halved, cored and thinly sliced

2 large russet potatoes, peeled, halved lengthwise and thinly sliced

1 can (15 1/2-ounce) chickpeas, drained and rinsed

2 tablespoons chopped cilantro, plus more for garnish

3/4 cup canned Italian plum tomatoes

1/4 cup mayonnaise

2 cloves garlic, very finely minced or pounded to a paste with salt

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