|Fennel||3⁄4 Bunch (75 gm) (1 Small Bunch)|
|Garlic||5 Clove (25 gm)|
|Olive oil||3 Tablespoon|
|Fresh sardines||8 Large|
1 Peel and chop the onions. Clean and wash the leeks and fennel. Chop them finely. Bring a small pan of water to a boil. Dip the tomatoes in for a few seconds, drain them, put into cold water then peel and chop them. Peel and crush 4 cloves of garlic.
2 Pour the oil into a saucepan and gently saute the onions, leeks and fennel in it on low heat for 10 minutes without them coloring. Then add the tomatoes and crushed garlic, the saffron and the bouquet garni. Add 4 1/2 cups of water, salt and pepper and let it cook for 25 minutes with a lid on the pan.
3 Peel and wash the potatoes. Cut them into cubes and add them to the saucepan after it has been cooking for 15 minutes.
4 Clean the sardines. Rub them with a cloth to remove the scales. Remove the heads and rinse in clear water. Dry them and add them to the pan after the vegetables have been cooking for 25 minutes. Bring to a boil again and cook for a further 10 minutes.
5 Cut the remaining clove of garlic in two. Rub the slices of bread with it. Cut the bread in pieces, arrange them on the baking sheet and toast them under the broiler.
6 Warm up the soup tureen. Add the soup and take out the bouquet garni. Serve hot, with croutons.