Cornish Red Mullet Soup with Green Olive Tapenade from Today's special: A new take on bistro food by

Ingredients

• 1 small carrot, chopped
• 1 small onion, chopped
• 3 tablespoons olive oil
• 1 kg whole red mullet, preferably Cornish
• Sprig of rosemary
• 8 garlic cloves, crushed
• 10 large over-ripe tomatoes, halved
• 1 small fennel bulb, chopped
• 1 tablespoon tomato paste
• 100 ml Ricard or Pernod
• 300 ml white wine
• Squeeze of orange juice
• Squeeze of lemon juice
• Salt
• freshly ground black pepper
• 1 tablespoon salted capers, rinsed
• Splash of olive oil
• Slices of Fresh country bread, to serve
• Large handful of stoned green olives (see above)
• small tin of anchovies in oil, drained