Combine Stock, Wine, Lemon Juice, Cloves, Pepper, Allspice, Bay Leaf, Fennel, Onion, Salt, Cayenne And Dill. Bring To A Boil. Add Fish And Simmer For 5 Minutes. Remove Fish And Reserve. Discard Bay Leaf. In Another Pan, Saute Onion In Oil For 3 Minutes. Add Carrots And Celery. Saute For 3 Minutes. Add Tomatoes, Orange Juice, Garlic, Basil, Honey And Tomato Paste To The Onion Mixture. Simmer For 10 Minutes. Add Broth And Wine To The Onion/Tomato Mixture. Simmer For 20 Minutes. Season With Salt And Pepper. Place A Scoop Of Rice In Each Serving Bowl, Toss In Some Fish Pieces And Ladle Hot Soup Over. Garnish With Basil And Serve.