Cape Shark In Essence Of Fennel

Recipe Ingredients

12 oz	340g	Cape shark (dogfish) - cut into
		Four 3-oz portions
1		Fennel bulb with green leaves
		And stems attached
2 cups	474ml	Homemade chicken broth
		(or one 14 1/2-oz can chicken broth)
1		Garlic clove
1 tablespoon	15ml	Olive oil
1 cup	237ml	Heavy cream
1		Carrot - for garnish

Recipe Instructions

Divide cape shark into serving-size portions, discarding any remaining bony-looking cartilage. For appearance sake, thin red edges (which are edible) may also be trimmed.

Rinse fennel and cut off leaves and stems near top of bulb. Slice bulb into 1/2-inch thick cross-sections and set aside. Reserving leaves for garnish, coarsely chop remaining bulb, leaves and stems to yield approximately 1/2 cup.

In a 2-quart saucepan, heat chicken broth, chopped fennel and garlic until boiling. Reduce heat to simmer, add fish, cover and poach gently (liquid should just "quiver") for 10 minutes or until flesh is opaque and white.

Using tongs or slotted metal spatula, carefully transfer cape shark from hot liquid to heatproof dish; keep warm. Stir cream into poaching liquid, raise heat to medium and cook, uncovered, for 20 to 25 minutes, stirring occasionally, or until sauce is reduced by about one-half (should have consistency of syrup).

While liquid is reducing, heat oil in large skillet. Saute fennel slices, turning once, until tender-crisp (15 to 20 minutes). Divide fennel slices among four dinner plates; top with cape shark. When sauce is reduced, strain and pour over fish. Garnish each plate with festive "flowers" crafted from the fresh carrot.

This recipe yields 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

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