Soupe de Poissons à la Sétoise

Name: 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)