Clive Fretwell at Brasserie Blanc presents this week's recipe


For the tomato fondue:
25g large onions – peeled and diced into 1cm blocks
1.5g garlic – peeled and finely chopped
7.5ml extra virgin olive oil
2 bay leaves
1 whole thyme sprig
100g plum tomatoes, roughly chopped
10g tomato puree
A pinch of salt
A pinch of caster sugar
20ml water

For the soup:
250g fish bones, plus the fillets cut into large chunks
35ml extra virgin olive oil
35g fennel – diced into 1cm blocks
175g large onion – diced into 1cm blocks
25g garlic – peeled and crushed
A pinch of fennel seeds
A pinch of star anise
A sprig of whole thyme
1 packet pure saffron powder (0.125g)
45g tomato puree
25g extra virgin olive oil
125ml tomato fondue
A pinch of Cayenne pepper
A teaspoon of Pernod – boiled for 10 seconds
A teaspoon of salt

For the saffron & garlic rouille:
2 large egg yolks
15g garlic - peeled and crushed
1 packet of saffron powder (0.125g)
3 pinches of salt
2 pinches of cayenne pepper
35ml boiling water
285ml of extra virgin olive oil 

For the garlic oil:
100ml extra virgin olive oil
10g garlic – peeled and crushed
A pinch of salt

For the garlic croutons:
A baguette
50ml of garlic oil

1. Tomato Fondue
Sweat the onions, garlic, thyme and bay leaf in olive oil for three minutes, without colouring. Add all remaining ingredients for the tomato fondue. Bring to the boil, cover with a lid. Turn down the heat and simmer gently for 25 minutes.

2. Soup 
Sweat the fennel, onion, garlic, star anise, thyme and saffron powder for 15 minutes, in the first quantity of olive oil.

Meanwhile cook the tomato paste in the remaining oil, for 15 minutes. Add the chopped fish to the vegetables and cook for a further five minutes. Add the cooked tomato paste and all the remaining ingredients.

Cover with boiling water. Return to the boil, skim, reduce the heat and simmer for 30 minutes. Blend in a liquidiser in batches for 3-4 minutes per batch or until smooth. Pass through a fine sieve, pressing well to extract as much liquid as possible.

Reserve until needed, refrigerating if necessary.

3. Saffron & Garlic Rouille
Whisk together the egg yolks, garlic and saffron powder. Add salt and cayenne pepper. Slowly add a quarter of the olive oil, whisking continuously.
Followed by the boiling water, and the remaining olive oil. Reserve until required, refrigerate if necessary.

4. Garlic Oil 
Mix the garlic with the olive oil. Warm to 80°C for 20 minutes. Leave to marinate for two hours. Strain into a clean container.

5. Garlic Croutons 
Cut the baguette diagonally into 4mm thick slices. Place them onto a grilling tray. Brush them lightly with garlic oil. Toast under the grill until golden. Reserve until required.

To serve:  
Reheat the soup until piping hot and then blend in the rouille. Divide into bowls and serve with more rouille, grated Gruyère cheese and garlic croutons.