Soupe de Poissons “Fifine” from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 2½-3 pounds fish for soupe de poissons
• 2-3 cloves garlic
• 6-8 ripe tomatoes, seeded and coarsely chopped
• 2-3 tablespoons olive oil per person
• 2-3 Spanish onions
• stale French bread, rubbed with garlic
• freshly grated cheese
• 1 small dried hot red pepper
• 1 bouquet garni (parsley, thyme, rosemary, dried fennel)
• ½ teaspoon powdered saffron
• 2½ quarts salted water
• 1 bay leaf