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Famed chef and "Top Chef" judge Eric Ripert gives up the secret to the fish soup he serves at his renowned NYC restaurant, Le Bernardin.

• 2 tablespoons extra-virgin olive oil
• 2 large heads garlic, cloves smashed and peeled, plus 1/2 clove garlic, peeled
• 1 medium onion, peeled, halved lengthwise, and thinly sliced
• 2 stalks celery, thinly sliced
• 1 medium carrot, peeled and thinly sliced
• 1 medium fennel bulb, thinly sliced crosswise
• 1 small bay leaf
• 2 segments from 1 star anise
• 1 teaspoon fennel seeds
• 2 teaspoons saffron threads
• 1 piece orange peel, 1 1/2-inch square
• 5 sprigs fresh flat-leaf parsley
• 1 cup best-quality tomato paste
• 2 large tomatoes, cut into large dice
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/2 cup dry white wine
• 5 cups Fumet for Le Bernardin Fish Soup Fumet for Le Bernardin Fish Soup
• 9 pounds small, white, non-oily fish (such as red snapper or bass), cleaned, deboned, and heads removed, each fish cut across into 4 or 5 pieces (leaving about 6 pounds fish)
• Pinch of cayenne pepper
• Freshly ground white pepper
• 18 half-inch-thick slices French baguette
• 1 1/2 cups Gruyere cheese, finely grated

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