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Sea Bass and Spicy Tomato Sauce Over Braised Fennel

Sea Bass and Spicy Tomato Sauce Over Braised Fennel
Photo by Romulo Yanes

Ingredients

  • 1 large onion
  • 4 5-oz skinless sea bass fillets , bones removed
  • 1 14-oz can whole tomatoes in juice
  • ½ teaspoon anchovy paste
  • 2 ½ teaspoons extra-virgin olive oil
  • 1 cup fat-free chicken broth
  • ½ teaspoon dried hot red pepper flakes
  • + 1 more ingredients
    • 2 large fennel bulbs, preferably with fronds (sometimes called anise)

Chop enough fennel fronds, if using, to measure 2 tablespoons. Quarter fennel bulbs lengthwise, then cut lengthwise into 1/4-inch-thick slices. Cook fennel bulbs, sliced onion, and anchovy paste in 1 1/2 teaspoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until coated,...

View full recipe at Epicurious

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