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1/4 cup extra virgin olive oil
1 1/2 large onions, peeled, thinly sliced
1 fennel bulb, thinly sliced
1 whole head of garlic, cut in half
Generous pinch of saffron
1/2 cup flour
2 cups canned chopped plum tomatoes, drained (reserve the juice)
3 pounds fish bones, cut into smallish pieces, rinsed under cold running water, drained well
Peel of 1 orange
• Heat the oil in a suitable pot. • Add the vegetables and saffron, cook until softened. • Mix in the flour and continue to cook while stirring for a minute or two. • Add the chopped tomatoes and fish bones. Continue stirring and cooking until fragrant. • Add the reserved tomato juice and enough cold water to barely cover the bones. • Cook at a brisk simmer for 40 minutes. • Blitz everything with a hand-held blender or in a blender. • Strain through a fine-mesh sieve. Pour into a clean pan and simmer for 30 minutes with the orange peel. • Remove the peel, season with salt and pepper. • Serve piping hot with croutons, grated Gruyère cheese and sauce rouille on the side.
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