1 tb Olive oil 1 c Finely chopped onion 2 md Cloves garlic, peeled and Minced 1 (14.5 oz) can peeled, diced Tomatoes, undrained 1 ts Fennel seeds, lightly Crushed 1/2 ts Dried thyme, crushed 1 (14.5 oz) can vegetable Broth, plus enough water to Equal 3 cups 1/8 ts Powdered saffron 1/2 ts Salt 1/8 ts Cayenne pepper 2 lb Red potatoes, halved and Sliced 1/4-inch thick 1 lb Halibut fillet, cut into 4 Pieces Freshly ground black pepper To taste 1/4 c Minced parsley 1 c Prepared croutons, crushed To crumbs 1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; saute 5 minutes. Add the undrained tomatoes, fennel seeds and thyme. Bring to a boil, reduce the heat and simmer 10 minutes. 2. Add the broth-water combination, saffron, salt and cayenne pepper. Simmer 5 minutes. Add potatoes, cover and simmer 15 minutes. 3. 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. 4. 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.
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