*  Exported from  MasterCook  *
 
                 Bluefish With Fennel And Tomato Sauce (Mf)
 
 Recipe By     : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6696
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish-fs                          Oven-fs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    fresh fennel bulb (about 1 pound)
    2      tablespoons   olive oil
    2      small         garlic cloves -- chopped
    1      1 inch strip  orange rind
      1/2  teaspoon      dry fennel seeds
      1/4  cup           anise flavored liquor like pernod
    1      cup           peeled and seeded chopped tomato
                         --(if fresh- 3/4 pound)
    2      tablespoons   butter
                         salt and freshly ground black pepper
    1 1/2  pound         boneless skinless bluefish fillets
    1      small         yellow bell pepper -- seeded
                         --cut into 1/4inch dice for garnish
                         snipped chives for garnish -- optional
 
 Discard the feathery green tops of the fennel, core and cut the bulb into
 1inch pieces. Heat 2 tablespoons of the olive oil in a 9inch skillet. Add
 the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper.
 Cover and simmer, over medium heat for 10 minutes.
 
 After 10 minutes add the tomatoes, recover and simmer for 10 minutes
 longer. Remove the cover and check the liquid in the pan. If there is a
 good deal remaining, evaporate it until the mixture look syrupy. Remove the
 orange rind. Turn the heat off and stir in the butter. Season to taste with
 salt and pepper; cool to room temperature.
 
 Season the bluefish fillets with salt and pepper, and set them, skin side
 down in a generously buttered baking/serving dish large enough to hold the
 fillets in a single layer. Spoon the cooled vegetable mixture over the
 fish, cover with foil and store in the refrigerator for up to 12 hours.
 
 To bake and serve, remove the fish from the refrigerator 30 minutes before
 baking. Preheat the oven to 375 degrees and bake 20 to 25 minutes covered
 with foil until the center no longer looks translucent but opaque. Remove
 from oven and serve; garnish with yellow bell pepper and chives.
 
 Yield: 4 servings 
 
 Busted  by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
 
 
 
 
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