Peel carrot and cut into 1/2 cm thick slices. Prepare fennel (ready to cook, e.g. peel, remove woody parts and dirt), put a little bit of green aside, quarter the bulbs, then cut into 1/2 cm wide strips. Peel and chop the shallots. Peel and halve the garlic clove.
Heat the olive oil. Sauté all the prepared ingredients in it. Extinguish with the white wine and boil it a little. Add the fish stock and season the broth with saffron, salt and pepper. Let the soup simmer gently for about thirty minutes.
In the meantime, scan the fish fillets for bones and remove them with tweezers if necessary. Cut the fillets into evenly sized pieces.
Knead butter and flour with a fork. Stir flakes into the gently boiling soup. Season with pastis if desired.
Just before serving, add the fish pieces to the soup and simmer for about five minutes before boiling, do not stir or the fish will fall apart.
Finely chop the fennel and chervil and add last.
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