CARY NEFF'S CHILEAN SEA BASS IN TOMATO-FENNEL BROTH

Cary Neff's Chilean Sea Bass in Tomato-Fennel Broth image

Provided by Molly O'Neill

Time 40m

Yield Four servings

Number Of Ingredients 12

Ingredients

Extra-virgin olive-oil spray
1 1/2 cups minced fresh fennel, plus 2 tablespoons chopped fennel fronds for garnish
1/2 cup minced onion
2 cloves garlic, minced
1/2 cup Pernod
1/4 cup dry white wine
3 cups fresh plum tomatoes, chopped
2 cups tomato juice
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
4 4- to 6-ounce Chilean sea bass fillets (or any firm white fish)

Steps:

Warm a pan large enough for the fish over medium heat. Spray with oil, add the minced fennel, onion and garlic and saute, stirring frequently, until barely softened, about 3 minutes. Remove from heat.
Add the Pernod. Return pan to high heat, which should ignite the Pernod. When the flame has died, or when the smell of alcohol is gone, add the wine. Add the tomatoes and tomato juice and simmer for 15 minutes. Taste and add salt and pepper. Puree in a food processor or blender, strain through a fine-mesh strainer and return to pan.
Add the saffron, turn heat to medium low and slide in the fish. Spoon some sauce over each fillet. Cover and simmer until cooked, 10 to 15 minutes, depending on the thickness of the fillet. Serve garnished with the sauce and topped with the fennel fronds.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 460 milligrams, Sugar 7 grams