Soupe de Poissons à la Sétoise

Ingredients

• 1 kilogram fish bones
• 2 teaspoons salt
• 1 tablespoon olive oil
• 280 grams onions (~ 1 large onion)
• 90 grams celery (~1 rib)
• 90 grams fennel (1 small bulb)
• 28 grams garlic (4 large cloves)
• 2 teaspoons fennel seeds
• 1 cup white wine
• 4 cups water
• 1 can whole stewed tomatoes (400 grams/14 ounces)
• 4 sprigs fresh thyme
• 2 sprigs flat-leaf parsley
• 1/2 teaspoon saffron threads (crushed)
• salt (to taste)
• 1 tablespoon Pernod (optional)
• flat-leaf parsley (minced for garnish)
• Comté cheese (grated for garnish)

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