The Busy Gourmand

Swordfish in a Tomato Fennel Sauce

I am always looking for a sauce to serve with fish that does not include a lot of butter and lemon. I realize that butter and lemon make everything taste better. But once in awhile you want to try something different. In this case a basic tomato sauce is created using fennel, rosemary, oregano, olives and capers. It is a decidedly eastern Mediterranean influence that tends not to overwhelm the fish. It also works well with some pasta and especially well on a slice of toasted bread. Or just spoon it out of the pot and eat it; it is that good.

1 medium fennel bulb, core removed, and cut into large dice
1/2 medium red onion, cut in small dice
3 tablespoons olive oil
1, 28 oz can diced tomatoes
1 large bay leaf
2 teaspoons fresh, finely diced, rosemary
2 tablespoons diced fronds from the fennel bulb
1 tablespoon fresh greek oregano
6 to 8 greek olives, quartered
2 tablespoons capers
kosher salt and freshly ground black pepper

Add the oil to a large pot or dutch oven over medium high heat. Once heated add the onion and fennel, and reduce the heat to medium. Saute for about 5 to seven minutes just to soften the fennel a bit. Add the remaining ingredients, heat to a simmer, and simmer for about an hour to concentrate the flavors. With so much salt in the olives and capers I do not add any salt until I taste the sauce at the very end.

If you are serving with fish this will make about four entree portions.