Sea Bass and Spicy Tomato Sauce Over Braised Fennel

Ingredients

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

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