Tomato, Fennel, and Potato Stew with Saffron

You could call this a failed fisherman’s soup; it has all the elements of bouillabaisse except, of course, the fish. It was Joseph Wechsberg’s chapter on bouillabaisse from his delightful gastronomic memoir, Blue Trout and Black Truffles, that prompted this recipe. His listing of ingredients before you get to the fish—fennel, potatoes, saffron, orange, and tomato—sounde