"Schvitz" Fish Stew

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1 1/2 pounds red, or yellow-fleshed potatoes

2 fennel bulbs

2 cups whole canned tomatoes w/juice (or 1 lb. ripe toms peeled, seeded)


3-4 Tbsp. olive oil

1 large leek, white part only, finely diced

1 large yellow onion, roughly diced

2 garlic cloves, finely chopped

1 tsp. herbs de provence*

2-3 pinches of saffron threads

2 strips of orange zest, about 2" long, 1/2" wide (use a veg. peeler)

2 bay leaves

1 cup dry white wine

2 Tbsp. chopped fresh parsley

1/4 cup pitted black olives

1 lb. fresh cod

3-5 cloves of garlic

1/2 tsp course salt

1-2 tsp ground red chili or cayenne pepper

1 egg yolk, at room temperature

1/c olive oil

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