Recipe - Bluefish With Fennel And Tomato Sauce (Mf)

1 Fresh fennel bulb (about 1
pound)
2 tablespoon Olive oil
2 small Garlic cloves, chopped
1 1inch strip orange rind
One half teaspoon Dry fennel seeds
One fourth cup Anise flavored liquor like
pernod
1 cup Peeled and seeded chopped
tomato (if fresh 3/4
pound)
2 tablespoon Butter
Salt and freshly ground
black pepper
1 One half pound Boneless skinless bluefish
fillets
1 small Yellow bell pepper, seeded,
cut into 1/4inch dice for
garnish
Snipped chives for garnish,
optional

Discard the feathery green tops of the fennel, core and cut the bulb into
1inch pieces. Heat 2 tablespoons of the olive oil in a 9inch skillet. Add
the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper.
Cover and simmer, over medium heat for 10 minutes.

After 10 minutes add the tomatoes, recover and simmer for 10 minutes
longer. Remove the cover and check the liquid in the pan. If there is a
good deal remaining, evaporate it until the mixture look syrupy. Remove the
orange rind. Turn the heat off and stir in the butter. Season to taste with
salt and pepper; cool to room temperature.

Season the bluefish fillets with salt and pepper, and set them, skin side
down in a generously buttered baking/serving dish large enough to hold the
fillets in a single layer. Spoon the cooled vegetable mixture over the
fish, cover with foil and store in the refrigerator for up to 12 hours.

To bake and serve, remove the fish from the refrigerator 30 minutes before
baking. Preheat the oven to 375 degrees and bake 20 to 25 minutes covered
with foil until the center no longer looks translucent but opaque. Remove
from oven and serve; garnish with yellow bell pepper and chives.

Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6696 Posted to MCRecipe
Digest V1 #626 by 4paws@netrax.net (ShermeyerGail) on May 29, 1997