Heat 30 ml (2 tbsps) olive oil in a deep saucepan and add the garlic and shallots. Cook 1 - 2 minutes to soften slightly, then add tomatoes, herbs, wine, salt, pepper and saffron. Allow to simmer, uncovered, for 30 minutes and set aside while preparing the fennel and fish.

Pour about 60 ml (4 tbsps) oil into a large frying pan or saute pan. Place over moderate heat and add the fennel. Cook quickly until the fennel is slightly browned. Lower the heat and cook a further 5 - 10 minutes to soften the fennel.

Scale the fish, remove the gills and clean, leaving in the liver if desired. Wash the fish and dry thoroughly. Trim the fins and roll the fish in seasoned flour, shaking off the excess.

When the fennel is tender, remove it from the pan and set it aside. Fry the fish until golden brown on both sides, about 2 - 3 minutes per side. Arrange the fish in a warm serving dish and surround with the fennel. Reheat the sauce and spoon over the fish. Serve remaining sauce separately.