Halibut en Cocotte with Fennel and Saffron

Name: Halibut en Cocotte with Fennel and Saffron
Yield: Serves 4
Ingredients: 1/4 cup, extra-virgin olive oil (see note); 2 , medium garlic cloves, sliced thin; 1 , fennel bulb, trimmed of stalks, cored, and cut into 1/2-inch-thick strips; pinch, saffron; 1/8 teaspoon, red pepper flakes; , Salt; 2 cups, cherry tomatoes (12 ounces), quartered; 1 tablespoon, capers, rinsed; 1 teaspoon, fresh thyme leaves, minced; 1 tablespoon, Pernod; 2 , halibut steaks (1 1/4-pound), each about 1 1/4 inches thick and 10 to 12 inches long, and trimmed of cartilage at both ends; , Ground black pepper

Main Courses
Fish & Seafood

Fish is well suited to a variety of preparations, so why not try fish en cocotte?

SERVES 4

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