Chickpea Bouillabaisse

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
• ¼ teaspoon table salt
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 tablespoon unbleached all-purpose flour
• ¼ teaspoon saffron threads, crumbled
• ¼ teaspoon ground cayenne pepper
• 2 (15-ounce) cans chickpeas, undrained
• 3 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 12 ounces Yukon gold potatoes, cut into 3/4-inch pieces
• ½ cup dry white wine
• ¼ cup pastis or Pernod
• 1 (3-inch) strip orange zest
• 1 tablespoon chopped fresh tarragon or parsley
• 3 tablespoons water
• 1 baguette
• 4 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• 1 large egg yolk
• 2 small garlic cloves, minced
• Pinch table salt
• ½ cup plus 2 tablespoons extra-virgin olive oil, divided