Recipe by Leslie in Texas
I made this for dinner last night and it was FANTASTIC! The slightly anise flavor compliments the fish very well and would be equally good with halibut fillets or shrimp.I served this with sautéed zucchini and onions and a wild rice blend. The sauce was great over the zucchini too! A definite keeper and low fat to boot!
Top Review by Z-chef
Oh boy! This was good. I highly recommend it. Didn't have Pernod, but had Sambucca, which is also an anise flavored liquor, which worked fine. I didn't place the mixture into a blender, just cooked it down and didn't mind it being a little bit "chunky". The flavor was awesome. Served it with rice and a zucchini/summer squash/mushroom/ onion mixture. Mmmmmmmmm good.
- 1 1⁄2 cups chopped fennel
- 1⁄2 cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 1⁄2 cup Pernod
- 3 cups chopped fresh tomatoes or 3 cups canned tomatoes
- 1 3⁄4 cups tomato juice
- 1⁄2 cup dry white wine
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 (5 -7 1/2 ounce) sea bass fillets
Directions See How It's Made
- Sauté the fennel, onion, and garlic in the olive oil in a large skillet for 5 minutes or until the fennel and onion are tender.
- Add the Pernod and mix well.
- Cook for about 3 minutes or until most of the liquid evaporates, stirring frequently.
- Add the tomatoes, tomato juice, wine, salt, and pepper and mix well.
- Simmer for 15 minutes, stirring occasionally.
- Process the tomato mixture in a blender or food processor until puréed.
- You may prepare up to this point 1 day in advance and store, covered, in the refrigerator.
- Bring the sauce to a simmer, stirring occasionally.
- Add the fillets and spoon some of the sauce over the top of each.
- Simmer, covered, for 10 to 15 minutes or until the fillets are opaque and flake easily.
- Remove the fillets to serving plates and spoon some sauce over each serving.