Ingredients
For the consommé
½ small onion, roughly chopped
½ leek, roughly chopped
½ carrot, roughly chopped
1 celery stalk, roughly chopped
100g/4oz unpeeled North Atlantic prawns
1 teaspoon tomato purée
1 medium-hot red chilli, chopped
1cm/0.5in piece of fresh ginger, chopped
½ star anise
small pinch of fennel seeds, lightly crushed
100g/4oz skinned whiting fillet, roughly chopped
1.75 litres/3 pints good quality chicken stock
1½ tbsp Thai fish sauce (nam pla)
2 egg whites
For the sea bass
3 bulbs of fennel
4 x 175-200g/6-7oz unskinned fillets of sea bass, scales removed
a little sunflower oil, for brushing
salt
freshly ground black pepper
few sprigs of fennel, fennel herb or fennel tops, to garnish

Method
1. For the consommé put the onion, leek, carrot, celery, unpeeled prawns, tomato purée, chilli, ginger, star anise, fennel seeds and whiting fillet into a food processor and blend to a fine paste, using the pulse button.
2. Put the cold chicken stock, Thai fish sauce and egg whites into a large pan and whisk together briefly, then add the contents of the food processor.
3. Place over a medium heat and bring slowly to the boil, giving the mixture a stir every now and then. As soon as it comes to the boil, allow it to boil vigorously for 5-10 seconds, then lower the heat and leave to simmer undisturbed for 30 minutes.
4. Pass the consommé into a clean pan through a fine sieve lined with a double thickness of muslin.
5. Remove the outer layer of each bulb of fennel and then cut the bulb down through the root into thin slices, you need about 12 slices in total.
6. Preheat the grill to high. Season the strained consommé with about half a teaspoon of salt, bring back to the boil and add the fennel slices. Simmer for 4-5 minutes, until tender, then turn off the heat.
7. Brush the sea bass fillets lightly on both sides with some oil and season with salt and pepper. Place skin-side up on an oiled baking tray and grill for 4-5 minutes, until cooked through.
8. To serve, divide the poached fennel slices between four warmed, deep bistro-style bowls and place the fish on top.
9. Pour the seafood consommé into the bowls and garnish with the fennel or coriander sprigs and serve at once.