Soupe de Poisson

Ingredients

• 6 tablespoons olive oil
• 4 garlic cloves
• 2 small onions, thinly sliced
• 2 leeks, whites only, washed and thinly sliced
• 1 fennel bulb, thinly sliced
• 1 can (18 ounces) plum tomatoes, chopped
• 2 pounds tiny whole fish (such as porgies or whiting), gutted with heads intact, or 4 pounds fish bones and heads
• 1 Bouquet Garni
• zest of 1 orange
• 3 strands of saffron
• Salt
• Pepper
• 1 ounce Pernod
• Rouille
• Grated Parmesan, for serving

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