Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe

Ingredients

• 1 ½ teaspoons fennel seeds
• ½ teaspoon whole white peppercorns
• ½ teaspoon fresh thyme
• ¼ teaspoon saffron threads
• 3 garlic cloves
• 7 teaspoons olive oil
• ¼ cup pitted picholine olives or other brine-cured green olives
• + 15 more ingredients
• • 2 tablespoons capers
  • 2 tablespoons raisins
  • ½ teaspoon dried crushed red pepper
  • 1 large head of cauliflower
  • 2 medium yellow squash
  • 6 6-ounce farmed striped bass fillets with skin
  • 2 tablespoons vegetable oil
  • 1 bunch broccoli rabe (rapini; about 1 pound)
  • All purpose flour
  • 1 ½ cups radishes
  • ½ teaspoon aniseed
  • 8 tablespoons butter
  • 1 ½ teaspoons tomato paste
  • 4 anchovy fillets
  • 1 ½ cups chicken broth

Finely grind first 5 ingredients in spice grinder. Transfer to small bowl. Add butter and tomato paste; stir to blend. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover and chill. Preheat oven to 350°F. Place garlic in small ovenproof dish. Drizzle with 1 teaspoon oil, cover t...

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