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1
To make the tomato fondue: sweat the onions, garlic, thyme and bay leaf in olive oil for three minutes, without colouring.
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2
Add all remaining ingredients then bring to the boil and cover with a lid.
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3
Turn down the heat and simmer gently for 25 minutes.
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4
To make the soup: sweat the fennel, onion, garlic, star anise, thyme & saffron powder for 15 minutes, in the first quantity of olive oil.
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5
Add the chopped fish to the vegetables & cook for a further 5 minutes.
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6
Add the cooked tomato paste and all the remaining ingredients.
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7
Cover with boiling water.
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8
Return to the boil, skim, reduce the heat & simmer for 30 minutes.
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9
Blend in a liquidiser in batches for 3-4 minutes per batch or until smooth.
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10
Pass through a fine sieve, pressing well to extract as much liquid as possible.
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11
Reserve until needed, refrigerating if necessary.
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12
To make the saffron and garlic rouille: whisk together the egg yolks, garlic and saffron powder.
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13
Add the salt & cayenne pepper then slowly add a quarter of the olive oil, whisking continuously, followed by the boiling water, and the remaining olive oil.
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14
Reserve until required, refrigerate if necessary.
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15
To make the garlic oil: mix the garlic with the olive oil.
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16
Warm to 80C for 20 minutes.
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17
Leave to marinate for 2 hours and strain into a clean container.
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18
To make the garlic croutons: cut the baguette diagonally into 4mm thick slices and place them onto a grilling tray.
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19
Brush them lightly with garlic oil then toast under the grill until golden.
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20
Reserve until required.
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21
To serve: reheat the soup until piping hot.
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22
Blend in the rouille.
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23
Divide into bowls and serve with more rouille, grated gruyere cheese and garlic croutons.
