Fisherman's Soup

Directions

In a large pot, heat the olive oil over medium heat. Add the onion and garlic; sauté 5 minutes.

Add the undrained tomatoes, fennel seeds and thyme.

Bring to a boil, reduce the heat and simmer 10 minutes.

Add the broth-water combination, saffron, salt and cayenne.

Simmer 5 minutes.

Add potatoes, cover and simmer 15 minutes.

Put the halibut pieces in a steamer basket that will fit over the pot.

Drizzle with a little of the cooking broth and sprinkle with pepper.

Steam 12 minutes per inch of thickness, or until the fish flakes.

Remove the skin from the halibut and put into 4 soup bowls.

Stir the parsley and croutons into the soup, adjust the seasonings with salt and pepper if necessary and ladle into the bowls.