Sea Bass In Tomato Fennel Sauce - cooking recipe

Ingredients

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

Preparation

Saute 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 pureed.
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.