Heat a dutch oven or soup pot over medium heat. While it is getting hot, chop the onion and peel and chop four cloves of garlic, leaving the remaining garlic clove whole for later.

When the pot is heated, add the olive oil, onions, and garlic with the hot pepper flakes and some salt and black pepper. Cook, stirring occasionally, until the onions have softened but have not turned brown.

Pour in the wine and scrape the bottom of the pan gently with a wooden spoon to release any bits. When the wine is bubbling, add the saffron and stir gently, letting the saffron dissolve into the wine. Add the tomatoes and the fish stock with some salt and pepper. Bring the soup to a boil, lower the heat, and simmer, covered, for 10 minutes.

While the soup is cooking, prep the remaining ingredients. Slice the fish into good-sized chunks and rinse and drain the beans. Cut some nice slices of baguette at an angle, peel the remaining garlic clove, and get some olive oil ready in a little bowl with a brush.

Add the beans and fish to the pot and simmer until the fish is just under-done, about 4-5 minutes depending on the thickness of the fish. It will continue cooking as you serve it.

While the fish is cooking, brush the bread slices with olive oil and toast them until they are crisp. Cut the garlic clove in half and rub the garlic on the bread.

Ladle the soup into bowls. Top with the parsley and serve with the garlic toasts.