1421 W. Taylor Street
Pacific Reef Fish with Tomato, Nicoise Olive, Caperberries, Braised Baby Fennel
6 oz of reef fish
1 cup of whole San Marzano tomatoes, roughly chopped
3 Tbs extra virgin olive oil
chili flake, to taste
1 tsp of fresh oregano
1 clove sliced garlic, poached until soft
3 Tbs yellow onion, diced
5 caper berries
5 nicoise olives
1 1/2 bulbs of braised baby fennel
1/4 cup of white wine
3 cups of vegetable stock, liquid
Take the garlic and put it in boiling water. Once soft, remove and set aside. In a sauce pan, heat extra virgin olive oil over medium high heat. Add yellow onion to the pan and cook until the onion turns golden brown. Add chili flake and oregano to the pan. Pour 11/4 cup of white wine into the pan, along with the fish fumet. Cook over medium high heat until the liquid reduces by half. Add olives, caper berries, and tomatoes in pan. Let simmer. After 15 minutes, add the garlic that has been reserved. Season the mixture with sea salt, to taste. Then set aside and keep it warm. In a separate sauce pan, combine vegetable stock and baby fennel and bring to a boil. Once boiled, take it down to a simmer and simmer the fennel until it is tender (about 20 minutes). Set aside. On the counter, season fish with salt. Place it in a hot pan with olive oil. Get fish golden brown on both sides. Once this is cooked, set aside. On the plate, put the fennel down first, stacked. Place the fish on top. Then, pour the tomato, caper berry and olive mixture atop. Drizzle extra virgin olive oil over the mixture. Use chervil sprigs as a garnish.
This recipe calls for reef fish, but, if you cannot find this fish, substitute it for any white-flesh fish, such as snapper or halibut.