Recipe - Roasted Red Pepper And Almond Sauce

4 Red bell peppers
Olive oil
Salt and black pepper
4 Fennel bulbs
2 md Spanish onions; chopped
2 Cloves garlic; minced
2 Ripe tomatoes; chopped
8 cup Chicken stock; hearty
4 ounce Pernod or slightly sweet
white wine

OPTIONAL GARNISH
Thin chives
Raw red pepper; matchsticks

1) In a large bowl rnix the bell peppers with the olive oil, salt, and
pepper. Lay the peppers on a hot indoor grill (or use a barbecue grill),
skinside down. Place a baking sheet on top of the peppers. Roast until the
peppers are charred. Remove them to a bowl of ice water. Peel off the
charred skin and set them aside

2) In a separate bowl toss the fennel with the oil, salt, and pepper. Place
the fennel slices on a grill (or baking sheet) and cook until tender.
Remove and let the fennel cool.

3) In a medium saucepan heat One half cup of olive oil. Add the onions and
garlic, and saute until the onions are translucent. Add thc tomatoes,
fennel, and peppers, and saute for 10 minutes. Add the stock and bring the
mixture to a boil. Reduce the heat and simmer for 30 minutes. Remove the
pan from the heat. Puree the mixture in a food processor and then pass it
through a coarse strainer. Discard the solids. Return the soup to the stove
and heat through. Stir in the Pernod just before serving.

Yield: 8