Ingredients

• 1/4 cup mayonnaise
• 1 garlic clove, minced
• Pinch of cayenne pepper
• O&CO. Bouquet Garni
• 3 tbsp O&CO. floral olive oil
• 1 3/4 cups chopped fresh fennel
• 1 cup thinly sliced leek
• 1/2 cup dry white wine
• 1/4 tsp O&CO. Saffron
• 3 cups low-salt chicken broth
• 1 1/2 pounds halibut fillets, cut into 1-inch pieces
• O&CO. Mini-Crostini with Olive Oil

Directions

1. Mix mayonnaise, garlic, and cayenne in small bowl. Cover and chill.
2. Heat 2 tbsp oil in heavy large pot over medium-high heat. Add fennel and leek; sauté until soft, about 8 minutes. Add wine and saffron; bring to boil. Add broth and bouquet garni; return to boil. Cover, reduce heat to medium-low, and simmer 45 minutes.
3. Add fish and simmer gently until the fish is opaque in center, about 5 minutes.
4. Spread chilled mayonnaise on Mini-Crostini. Ladle stew into wide soup bowls, top with toasts, and serve.