tomato, fennel broth

2 TB extra virgin olive oil 1 cup chopped fennel bulbs, saving the fennel fronds 1 TB fennel seeds 2 TB pernord 2 cups light chicken stock Kosher salt Fresh ground white pepper Pinch cayenne pinch sugar 1 lemon , 1/2 zested and juiced, and half sectioned. 2 TB finely diced tomato Heat olive oil and add fennel, cook 3 to 4 minutes. Add fennel seeds and lightly toast. Deglaze with half Pernord. Add stock once liquor is burned away and simmer 20 minutes. Strain through chinoise return to heat and season with cayenne and sugar/ salt. Add the remaining Pernord, lemon juice, sections and zest. Just before serving add the tomato. Garnish with the inner fennel fronds.