Fillet of Hake with a Tomato and Fennel Broth

• 4 × 140-175 g/5-6 oz pieces of hake fillet
• 400 g/14

Blanch, peel and seed the tomatoes. Roughly chop the flesh. Peel and thinly slice the onion and crush the garlic. Trim the fennel and cut into thin wedges. Heat 30ml/1fl oz of the oil in a saucepan and sweat off the onion and garlic without colouring for a minute; add the fennel, cover with a lid and continue to sweat until the fennel just starts to soften. Add the white wine and reduce until g