Fillet the fish and cook a fish stock from the carcass. Strain the stock. In the fish stock, boil potatoes and vegetables until soft. Add saffron and bay leaves. Add tomatoes, yellow beets and green onion, season with salt and Pernod. Cut the fish fillets into bite-sized pieces and sear them in a pan, skin side up. For the rouille, puree an old roll (or white bread), garlic, chili, salt and olive oil with a hand blender to a paste. Toast the baguette and place in bowls. Pour the soup on the white bread, place the vegetables on top, then place the fish fillet on top and pour the rest of the soup on top. Serve with the rouille (separately).
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