Instructions: * Remove membrane and cut into 1/2" crosswise slices

MONKFISH SOUP: Carefully cut the zest (the colored part of the peel) from each orange, being sure not to get any of the white pith. Leave the zest in large pieces. It will be removed before serving the soup. Combine the orange zest, potatoes, onions, mushrooms, garlic, artichokes, tomatoes, thyme , bay leaves and 2 tablespoons of the oil in a large, heavy bottomed soup pot. Add the water and heat to a boil over high heat. Boil rapidly for 15 minutes. Add the monkfish and cook 5 minutes longer. Carefully skim the soup, as the fish cooks.

PREPARE GARNISH: Preheat the broiler. As the fish cooks, prepare the garnish. Rub the bread on both sides with garlic and brush with oil. Toast the bread on both sides under the broiler.

FINISH SOUP AND SERVE: Remove the bay leaves and orange zest from the soup and season it with salt and pepper. To serve, divide the vegetables and fish evenly among 4 warmed soup bowls and ladle the broth over all.

Sprinkle with parsley and the remaining 1 tablespoon oil. Serve with the grilled garlic bread.

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