Monchong Over Braised Fennel

My husband made an AMAZING Sunday feast for our friends!  So delicious! We served it with a, fresh from my garden, arugula salad on the side. 

2 large fennel bulb, sliced

1 large onion sliced

1/2 tsp anchovy paste

1 Tbs olive oil

1 c low sodium chicken stock or white wine

1/2 tsp red pepper flakes

28 oz can tomatoes whole tomatoes

4 cloves of garlic

1/4 cup kalamata olives

2 tbs capers

2 lbs Monchong or other white steaky fish

Cook fennel, half onion, anchovy paste in olive oil over medium heat for 1 minute until coated.  Add salt and pepper then add the stock and braise for about 20 minutes until tender.  Take off lid and continue to cook, if there is still liquid, until liquid is almost all gone and then layer in a casserole dish or baking pain.

Meanwhile make the sauce: we made a cross between a puttanesca and arrabiata.  Saute onion and garlic in olive oil until soft,  Add some anchovy paste or a few chopped up anchovies add can of tomatoes and mash with a potato masher.  Add a little white wine, olives, capers, basil, red pepper flakes and salt and pepper to taste and cook until the sauce is very thick.

Place individual filets of fish over the braised fennel, spoon sauce over the fish and then cover and bake in oven preheated to 400 degrees for about 20 min.  Garnish with fennel fronds and serve.