Fennel Sauce With Anchovies And Capers
Published January 27, 1998
- Total Time
- 20 minutes
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Ingredients
½ cup plus 1 tablespoon olive oil
½ bulb fennel with leaves, finely diced
¼ cup finely diced sweet onion
1 clove garlic, minced
2 baby Yukon Gold potatoes, peeled, boiled and riced (about ⅓ cup)
4 anchovy fillets, chopped
1 ½ tablespoons capers, roughly chopped
⅓ cup orange juice
1 tablespoon sherry vinegar
2 tablespoons poaching liquid from bass recipe
½ cup chopped parsley
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
7 grams carbs; 4 milligrams cholesterol; 311 calories; 22 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 31 grams fat; 2 grams fiber; 283 milligrams sodium; 2 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add fennel, onion and garlic, and cook until softened but still crisp, about 2 minutes.
- Step 2
In a medium bowl, combine fennel mixture, riced potatoes, anchovies and capers. Whisk in orange juice, vinegar, poaching liquid and remaining olive oil until emulsified. Stir in parsley. Season with salt and pepper. Spoon over poached bass.
Private Notes