Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1      cup           finely chopped onion
   2      medium clove  garlic -- peeled and
                        minced
   1      can           peeled -- diced (14.5 oz)
                        tomatoes -- undrained
   1      teaspoon      fennel seeds -- lightly
                        crushed
     1/2  teaspoon      dried thyme -- crushed
   1      can           vegetable -- (14.5 oz)
                        broth -- plus enough water
                        -- to equal 3 cups
     1/8  teaspoon      powdered saffron
     1/2  teaspoon      salt
     1/8  teaspoon      cayenne pepper
   2      pounds        red potatoes -- halved and
                        sliced 1/4-inch thick
   1      pound         halibut fillet -- cut into 4
                        -- pieces
                        freshly ground black pepper
                        to taste
     1/4  cup           minced parsley
   1      cup           prepared croutons -- crushed
                        to crumbs

Preparation:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; sauté 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.