Fish and Fennel

Method/Steps

1. Trim ends and tough stems off fennel. Reserve a few feathery sprigs for garnish and chop enough of remaining sprigs to make 1 Tbsp. Cut fennel bulbs in half lengthwise.

2. Pour oil into a 10-12 inch frying pan over medium-high heat. Add tomatoes. Stir occasionally until hot, about 2 minutes. Remove from pan with a slotted spoon and place on a serving platter.

3. Set fennel in oil, cut side down, and cook until lightly browned, about 2 minutes. Add broth and water; cover and simmer until fennel is very tender when pierced, 25 minutes. Lift out fennel with a slotted spoon and place on platter with tomatoes; keep warm.

4. Add wine to pan juices and bring to a boil. Lay fish in pan, cover, and simmer until opaque in thickest part, 4-6 minutes. Lift fish out of pan with slotted spatula and set alongside fennel. Pour any accumulated juices from platter into pan. Keep platter warm.

5. Boil pan juices on high heat, uncovered, until reduced to 1-1/3 cups, about 3 minutes. In a separate bowl, mix cornstarch with cream. Add to pan juices; stir until boiling. Season to taste. Stir in reserved chopped fennel. Pour into a bowl and serve alongside fish. Garnish platter with fennel sprigs.