Fillet the hake, remove the bones and skin and cut into 8 fillets. Coat the fish with the Panko breadcrumbs and mixed herbs, and fry in a frying pan with a dash of extra-virgin olive oil.

Blend the almonds until they form a cream.

Blend the tomatoes, and sieve through a cloth. Then, blend the pitted olives with the tomatoes to produce the olive soup.

Cut the fennel into julienne strips and leave it for 10 minutes in a covered saucepan. Next, blend the fennel.

To serve, put one tablespoon of the creamed fennel into a bowl, add the olive soup, alternate the hake fillets with the creamed almonds and place them in the middle. Garnish with the seasoned endives and anchovy sauce.