Instructions: Halve onion lengthwise and thinly slice. Thinly slice fennel crosswise. In a large, wide stockpot set over medium heat, add olive oil. Add the garlic, onion, celery, carrot, fennel, bay leaf, star anise, fennel seeds, saffron threads, orange peel, parsley sprigs, tomato paste, diced tomatoes, and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft and begin to caramelize, about 15 minutes.

Add the wine, and stir with a wooden spoon, scraping up any bits from the bottom of the pot. Reduce heat to low, and simmer until almost all the wine evaporates, about 1 1/2 minutes. Add the fish fumet, and simmer about 20 minutes.

Clean and debone fish, remove heads and cut each fish across into 4 or 5 pieces (leaving about 6 pounds fish). Add fish; simmer for 20 minutes more, pressing on the fish often with the back of a wooden spoon to break up the flesh. Continue to simmer until fish is in very small pieces, about 20 minutes more.

Transfer the soup to a food mill fitted with a fine disk placed over a large bowl, and pass the soup through. Return the soup to the cleaned stockpot. Over high heat, bring the soup to a boil, whisking frequently to prevent the bottom from scalding. Season with cayenne pepper, salt, and white pepper to taste.

Toast the baguette slices, and rub each one with the garlic clove. Distribute the soup evenly into six bowls. Place a baguette slice in each bowl of soup; the bread should float directly in the soup. Sprinkle the baguette and soup generously with cheese, and serve.

Serves 6.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.