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

Ingredients

• Extra-virgin olive-oil spray
• 1 ½ cups minced fresh fennel, plus 2 tablespoons chopped fennel fronds for garnish
• ½ cup minced onion
• 2 cloves garlic, minced
• ½ cup Pernod
• ¼ cup dry white wine
• 3 cups fresh plum tomatoes, chopped
• 2 cups tomato juice
• ¾ teaspoon kosher salt
• ¾ teaspoon freshly ground black pepper
• ¼ teaspoon saffron threads
• 4 4- to 6-ounce Chilean sea bass fillets (or any firm white fish)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    11 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 2 milligrams cholesterol; 22 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.

40 minutes