Fish Soup Provençale

2 cups chopped onion

1 cup chopped green bell pepper

3/4 cup chopped red bell pepper

1 garlic clove, minced

1/4 teaspoon crushed red pepper

1/4 teaspoon grated orange rind

1/4 teaspoon dried thyme

1/8 teaspoon fennel seeds

1 (14 1/2-ounce) can Italian-style whole tomatoes, undrained and chopped

1 bay leaf

2 cups cubed peeled baking potato (about 8 ounces)

1 1/2 cups water

1/2 cup dry white wine

1 pound grouper or other firm white fish fillets, cut into 1-inch pieces

2 tablespoons chopped fresh parsley

1/4 cup half-and-half

3/4 teaspoon salt

1/4 teaspoon black pepper