Soup de poisson

Soup de poisson
3 tablespoons extra virgin oil
2 large onion, halved and sliced
1 kg tomatoes
4 cloves garlic, finely chopped
2 bay leaves
1 teaspoon fennel seeds
1 teaspoon dried thyme leaves
½ teaspoon salt
½ teaspoon saffron threads, chopped
¼ teaspoon ground black pepper
1 kg small whole fish(red snapper,sea bass, trout)
4 cups water
1 cups dry white wine rouille
18 slices baguettete
¾ cup gruyere cheese fresh thyme sprigs

1. saute onions with hot oil over medium high heat in a sauce pan until well brown, 10 minutes. Cut tomatoes in half, spueeze and deseed. Cut tomatoes into chunks.
2. Add tomatoes, garlic, bay leaves, fennel, thyme, salt, saffron and pepper to onions and saute until tomatoes soften and release juices. About 5 minutes,
3. Cut heads off fish and set aside. Cut remaining fish across into 1 ½ inch wide slices. Add fish heads and slices, water and wine to tomato mizture, geat to boiling over high heat, stirring frequently. Reduce heat to medium, cover partially and cook fish for 30 minutes.
4. Prepare rouille by mash 2 cloves chopped garlic, ¼ teaspoon saffron and ¼ ground red pepper. Stir in ¼ cup mayonnaise until blended. Cover and refridgerate until ready to use.
5. Strain the soup through a large sieve into a sauce pan. Save the fish fillets and discard solids. In bleder, puree the soup and fish fillets until smooth. Reheat soup over low heat just until hot.To serve, toast bread and set aside. Ladle soup into serving bowls. Spread toast with some rouille. Place 3 slices of toasts on top op each soup and sprinkle with grated cheese. Garnish with thyme sprigs and serve immediately