2 cans (10 1/2 ounces each) Progresso white clam sauce, 1/2 cup chopped onion, 3 strips orange peel (about 2 inches each), 1 1/2 cups water, 1 pound fresh or frozen fish fillets, 1/2 teaspoon salt, 2 egg yolks, 3/4 teaspoon thyme (crushed), 1/4 cup dry vermouth or white wine, 3/4 teaspoon fennel seed.

Skim 2 tablespoons oil from top of white clam sauce. Place in medium saucepan. Heat until hot; add onion, saute until tender (about 5 minutes). Add water, thyme, fennel and orange peel. Bring to a boil; reduce heat and simmer covered for 15 minutes. Remove orange peel. Stir in remaining clam sauce. Cut fish into 1 inch chunks; add to saucepan. Simmer, covered, until fish is opaque (about 2 minutes) carefully remove fish with slotted spoon, set aside.

In a small bowl beat egg yolks with wine. Add about 1/2 cup of hot liquid to yolk mixture beating constantly with a wire whisk. Slowly add yolk mixture to saucepan, mixing well. Simmer, uncovered until slightly thickened (about 2 minutes). Do not boil. Return fish to soup before serving. Serve with croutons if desired. Makes about 5 cups.