1.Combine stock, bay leaf and saffron in medium saucepan. Bring to the boil; simmer, covered, 5 minutes.
2.Preheat oven to 220°C/425°F. Oil six 1-cup (250ml) ovenproof dishes.
3.Meanwhile, heat oil in large saucepan; cook onion, garlic, chilli and capsicum, stirring, until vegetables are tender. Add undrained tomatoes and hot stock mixture. Bring to the boil; simmer, uncovered, about 10 minutes or until thickened slightly. Remove from heat, stir in fish and parsley; season. Divide mixture among dishes; place on oven tray. Top each dish with two or three slices of bread. Spray bread with oil.
4.Bake uncovered, about 15 minutes or until bread is crisp.
We used ling in this recipe, but any white fish fillet will be fineNote