Recipe courtesy of Paul Pisa, Chef, Brasserie Aix.
Drizzle a little of the oil over the fish. Sauté shallots, garlic and leeks in the remaining oil. Add the vermouth and wine. Bring to a boil then add the fish stock, saffron, thyme, parsley, bay leaves, spring water, orange peel, tomatoes and the fish. Bring back up to a boil and simmer 4 to 7 minutes until fish is cooked. Arrange the fish in bowls and cover with broth.
Cut the baguette on the bias into long and thin slices. Brush each slice with olive oil on both sides. Toast on a wire rack on a baking sheet for 3 minutes in a 400°F. oven.
Blend all ingredients except the olive oil in a food processor. Gradually add the olive oil until the sauce is emulsified.