FISH & FENNEL ~~ MEDITERRANEAN PASTA

I recently returned from a brief trip to Spain and of course, I’m always on the lookout for something new and GREAT to eat. Here it is. Fennel in spaghetti, I know, sounds strange, but it is marvelous. The wild fennel around the house in Spain is at least waist high and growing thick along the lanes.


It was calling out to be used!

Please don’t be put off by the anchovies and large amount of garlic. They become so subtle during cooking, you won’t even taste them, except that they make the dish what it is….super delicious. Try it!!!!


1-1 ½ pounds fish fillets, a firm white fish
1 pound dried pasta, I used spaghetti
Large can of tomatoes, diced
5 T olive oil
1-2 onionS diced
5 garlic cloves sliced
½ teaspoon fennel seeds
Dried chili flakes to taste
1 small can anchovy fillets in olive oil, chopped
Flat leaf parsley leaves, coarsely chopped
Sea Salt and pepper
Fennel foliage for garnish

Bring a large pan of well salted water to the boil and add the pasta and cook 8-9 minutes
to al dente.

Meanwhile, heat olive oil in a large frying pan and sauté the onion and garlic until transparent. Add the tomatoes and anchovies, fennel seeds, dried chilies, parsley, salt and pepper. Simmer over low heat

While tomato mixture is simmering, quickly brown the fish fillets in a separate skillet over hot olive oil. When they are all cooked, add to tomato mixture and gently stir.

Drain pasta and put into a large serving dish and pour the sauce on top. Garnish with fennel foliage to serve. Alternatively, serve on individual plates, placing a serving of sauce and fish onto plate, then twist a serving of pasta on top. Finish with fennel leaf.