Instructions: Salt, black pepper and hot red pepper flakes to taste

Preheat oven to 325 degrees. Combine 1/4 cup of the olive oil and the minced garlic in a small bowl. Brush bread slices on both sides with oil-garlic mixture. Spread slices in a single layer on a baking sheet. Bake 10 minutes, or until lightly browned. Turn over and bake 5 minutes longer. Remove from oven and reserve.

In a large soup pot, cook onion, fennel, carrot, and chopped garlic in remaining oil until onion is softened but not browned. Add potatoes, thyme, bay leaves and orange zest; toss with the onions.

Add tomatoes, vermouth, (optional Pernod) and water. Bring mixture to a boil; reduce heat to medium and cook until potatoes are almost tender. Add flaked fish and gently heat together. Lay a slice of toasted bread in each of 4 large soup plates, and ladle bouillabaisse over top.

Makes four servings.

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