Peel and dice the onions and carrots into small cubes.
Allow to sweat in a high-sided frying pan with the butter for about 5 minutes.
Add the garlic cloves and bouquet garni, then flambé in cognac.
Pour over the white wine and fish bouillon.
Add the fresh tomatoes chopped into cubes, and the tomato puree, and leave to simmer for 20 minutes.
Put through a blender and strain it through a chinois strainer.
Adjust the seasoning and set aside.
Brown in the pan the drained Veggie Pieces ”S”.