Parisian Fish Soup

Name: Parisian Fish Soup (Soupe de poissons Parisienne)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: For eight people
Cuisine: French
Ingredients: 5 dried fennel twigs (yes, that’s one more than usual); 2 sprigs of thyme; 1 small whole head of garlic; 5 large ripe tomatoes; 2½ kg (5½ lb) fresh fish, which must include whiting and can include red mullet, slices of conger eel, small monkfish, small crabs, and gurhards; 300 g (10½ oz) onions, finely chopped; 2½ kg (5½ lb) fresh fish, which must include whiting and can include red mullet, slices of conger eel, small monkfish, small crabs, and gurhards; 2½ kg (5½ lb) fresh fish, which must include whiting and can include red mullet, slices of conger eel, small monkfish, small crabs, and gurhards; salt, pepper; ¼ teaspoon whole saffron stamens; salt, pepper; 1 bayleaf; 150 ml (¼ pint) olive oil; 2½ kg (5½ lb) fresh fish, which must include whiting and can include red mullet, slices of conger eel, small monkfish, small crabs, and gurhards; 2½ kg (5½ lb) fresh fish, which must include whiting and can include red mullet, slices of conger eel, small monkfish, small crabs, and gurhards