1 - 4 oz. skate wing, cleaned of skin and cartilage 2 large scallops 6 mussels 1 - 4 oz. Monkfish,cleaned (skinned with all dark colored flesh removed) 1 large onion 1 bulb fennel 1 clove garlic 1 tomato 3 T. olive oil 2 c. water 2 bay leaf 1 pinch saffron strands salt and pepper to taste Rouille ( see below) 4 croutons or thin slices French bread, lightly toasted in the oven and rubbed with raw garlic.     Preheat the oven to 400 degrees. Rinse all seafood in salted water. Julienne the onion, fennel and garlic. Roughly chop the tomato. In a sauté pan, add olive oil and sauté the vegetables until tender. Add the chopped tomatoes, bay leaf, saffron and water. Gently lay the fish in the pan and cover. Set the fish in the oven and bake for 10-15 minutes. Remove the fish from the pan and separate between two bowls. Taste the broth and verify seasoning. Pour the broth over the fish and serve. Garnish each soup with a scoop of rouille and 2 garlic rubbed croutons.