Put the broth on the fire. Finely slice the fennel, leaving a few shoots with leaves for decoration.

Heat the oil and sauté the finely chopped onion (I had red) together with the fennel over moderate heat for 5 minutes.

In the fish stock, add the wine, chopped finely tomatoes, Bay leaf, sugar, salt and black pepper to taste, fry the onion and fennel, bring to a boil and cook under closed lid for 10 minutes. At the end of cooking add the chopped into pieces (removing seeds and purified from the skins) pre-cooked fish. Combine cornmeal, flour (I used wheat) and milk, add to soup to thicken it.

Before serving, pour the soup, cream, stir, ladle into bowls and garnish with parsley sprigs and shoots of fennel. Bon appetit!