Rockfish Bouillabaisse

Ingredients

• 2 lb skinless Pacific rockfish fillets, cut into 1 ½” pieces
• 1 dz littleneck clams, scrubbed
• 1 dz mussels, scrubbed and de-bearded
• 3 Tbsp extra-virgin olive oil, plus more for drizzling
• 2 leeks, white and light green parts only, thinly sliced
• 1 onion, cut into ¼” dice
• 1 fennel bulb—fronds reserved, bulb cored and cut into ¼” dice
• 4 garlic cloves, 3 coarsely chopped
• 2 tomatoes, cut into ½” dice
• 2 bay leaves
• Pinch of saffron threads
• 5 cups store-bought fish stock
• 3 Yukon Gold potatoes (1 ½ lbs), peeled and cut into ½” dice
• ¼ tsp cayenne pepper