Instructions: Cut the fish into bite-sized pieces.

In a large stockpot, heat oil over medium heat. Add fennel, onion, celery and 6 cloves garlic and saute for 5 to 6 minutes, or until softened. Add 3 cups water, fish bones, wine, tomatoes, saffron and bouquet garni and bring to a boil. Reduce heat to low and simmer for 45 minutes, skimming any foam. Carefully remove as many bones as possible and the bouquet; discard. Puree the soup in batches in a food processor or blender. Strain through a fine sieve back into the stockpot. Boil vigorously for about 20 minutes, or until slightly thickened and reduced to about 6 cups.

Reduce heat to low and add scallops, mahi-mahi or swordfish, and salmon.

Simmer, uncovered for 2 to 4 minutes, or until fish flesh is opaque.

Season with salt and pepper. Toast bread slices in a 350F oven until they begin to color, about 10 minutes, and rub each with the remaining garlic clove.

To serve, place a piece of toast on the bottom of each bowl and ladle the soup over top.

Locations:
Description: "Essentially, it is a bisque with the seafood added at the last moment so it is perfectly cooked."
Cuisine: "Phoenix"

NOTES : Saffron and tomato give this soup a rich amber color. It makes a very good supper.

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