In a large soup pot, heat oil until smoking. Add onion, garlic and saffron and cook until softened, about 5 to 6 minutes. Add potato and fish stock and bring to a boil. Add monkfish and whole rascasse (or perch) and simmer 2 to 3 minutes. Add cod, bass, mussels, crayfish and langoustines and simmer until fish is cooked through and mussels have opened, about 10 to 15 minutes. Divide fish among 6 bowls and serve broth in a tureen. Serve immediately with toasted bread and rouille. Yield: 6 servings Notes: Recipes for #ME1A10 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A10 Posted to MC-Recipe Digest V1 #1045 by Sue on Jan 26, 1998