Pour olive oil (70 g) into a wide frying pan, add butter (30 g), whole garlic, onion cut in half and fish bones. Fry over medium heat until golden brown. Add water, close the lid, boil for 1 hour, add randomly chopped tomatoes, open the lid and simmer for another 30 minutes over low heat. After that, punch with a blender and strain through a fine sieve.
Divide the red mullet into fillets, fry in olive oil (15 gr.) On both sides. Put in the oven for 7-10 minutes at a temperature of 150 degrees.
Cut off the crust of cornbread, brush with butter and put in the oven for 7-10 minutes at a temperature of 170 degrees. Take out, cut into small cubes.
Fennel, tomato, celery, sibulet cut into small cubes (in the form of tartare).
Separately fry baby fennel in olive oil, add 1 tbsp. l. water, close the lid, simmer for 1 minute. Take off.
Warm up the bisque (but do not boil!), add saffron and butter (10 g).
Pour the bisque into a plate, put the red mullet on top of each other, sprinkle with celery, fennel, tomato and bread tartare, on top separately - ready-made fennel.