Put the stock on to heat. Peel and finely chop the onion and trim and finely chop the fennel, reserving the fronds for a garnish.
Heat the oil in a large, heavy saucepan, then cook the onion and fennel over moderate heat for 5 minutes, or until softened.
Pour off any surplus oil from the saucepan, then add the stock, the wine or vermouth, tomatoes, bay leaf and sugar and season to taste with salt and pepper. Bring the mixture to the boil, cover and simmer for 10 minutes.
Meanwhile, skin the fish, discard any bones, cut the flesh into 2.5-cm cubes and add to the pan. Reserve a few leaves of parsley for a garnish, then chop the rest and add to the soup. Cover and simmer gently for 5 minutes.
Blend the cornflour and milk in a bowl. When the fish is cooked, remove the bay leaf, stir the cornflour into the soup and simmer until thickened slightly.
Stir in the cream and heat gently for 1–2 minutes. Serve the soup garnished with the reserved fennel fronds and parsley.
NUTRIENTS PER SERVING, WHEN SERVING 4:
good source of vitamins A, B group, C and E.
You can use any firm-fleshed fish, such as snapper, orange roughy, salmon or shark to make this dish. Alternatively, you can use equal quantities of shelled and deveined prawns and shucked scallops.