Fish stew & rouille on toast

Ingredients

• ½ slice of bread, crusts removed
• 2 tbsp hot fish stock or water
• 1 garlic clove
• A pinch of saffron
• 2 egg yolks
• ½ tsp cayenne pepper
• 2 tsp red wine vinegar
• 1 tsp Dijon mustard
• 100ml extra virgin olive oil
• 2 onions
• 2 fennel bulbs
• Oil or butter, to sauté
• 2 garlic gloves, crushed
• 150ml fish stock
• 100ml white wine
• 1 tin of chopped tomatoes
• 4 fish fillets of your choice
• 4 king prawns
• Chopped parsley, to garnish