Striped Bass With Golden Tomato & Sweet Pepper Stew

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Cristina Ferrare


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3 tbsp olive oil

1 tbsp finely choppped garlic

1 sm shallot, finely chopped

1 fennel bulb, diced large

2 yellow bell peppers, seeded & diced lg

3 yellow tomatoes, cored and diced lg

pinch of saffron threads

2 tbsp pernod or other anise liqueur (ouzo or anisette)

1 cup white wine

2 cups brain-boosting broth

salt & freshly ground black pepper

2 tbsp olive oil

4 (6-ounce) skin-on striped bass fillets

salt & freshly ground pepper

1 1/2 tbsp chopped fresh flat-leaf parsley leaves, for garnish

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