Striped Bass With Saffron Vegetables And Spiced Broccoli Rabe

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Ingredients for 6 servings

1 1/2 teaspoons fennel seeds

1/2 teaspoon aniseed

1/2 teaspoon whole white peppercorns

1/2 teaspoon minced fresh thyme

1/4 teaspoon (scant) saffron threads

1/2 cup (1 stick) butter, room temperature

1 1/2 teaspoons tomato paste

3 garlic cloves, unpeeled

1 teaspoon plus 2 tablespoons olive oil

1/4 cup coarsely chopped pitted picholine olives* or other brine-cured green olives

2 tablespoons drained capers

2 tablespoons raisins

4 anchovy fillets, rinsed

1/2 teaspoon dried crushed red pepper

1 bunch broccoli rabe (rapini; about 1 pound), cut crosswise into 1/2-inch slices

1 1/2 cups chicken broth

1 large head of cauliflower, cut into small florets

2 medium yellow squash, cut into 1/2-inch cubes

1 1/2 cups sliced radishes

6 (6-ounce) farmed striped bass fillets with skin

All purpose flour (for dredging)

2 tablespoons vegetable oil

*Medium-size brine-cured green olives; available at some supermarkets and at specialty foods stores.

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