Fretwell explains to us how the classic French dish is a mainstay on the chains’ menus and how it has become its second best-selling starter.
First, create a base for the soup using finely-chopped Onions, Fennel, Anise Star, Fennel Seed, San Marzano Plum Tomatoes, Thyme, Garlic and Saffron Powder.
Cook this on a low heat in a pan, adding a dash of Pernod and White Wine into the mix.
Add Cayenne Pepper Powder and Salt to season the soup.
Chop a selection of fish into one to two centimetre pieces and cook them in the pan.
Pour a litre of Cold Water into the pan and boil for 20 minutes.
Blend the soup and then sieve it into a bowl before sprinkling Parsley on to it.
Serve with Croutons and Garlic and Saffron Mayonnaise.
To make the Garlic and Saffron Mayonnaise crack two egg yolks into a bowl and gently whisk them with olive oil.
Add garlic purée and saffron powder and whisk until you are happy with the consistency of the mayonnaise.