Fennel and Tomato-Poached Bass

Ingredients

• 3 tablespoons olive oil
• 2 fennel bulbs (about 2 pounds / 910 g), quartered and very thinly sliced
• 1 small onion, thinly sliced
• 4 garlic cloves, sliced
• 1 teaspoon dried oregano
• Kosher salt and freshly ground black pepper
• 4 cups (960 ml) chicken stock or vegetable stock
• 1 (28-ounce / 794-g) can whole peeled tomatoes
• ¼ cup (40 g) pitted Kalamata olives, halved
• 1 bay leaf (optional)
• 1¼ pounds (570 g) skinless sea bass
• 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
• 4 slices toasted whole-wheat country bread
• Shaved Parmesan cheese and lemon wedges, for serving

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the fennel, onion, garlic, oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Cook, stirring often, until the fennel is soft, 10 to 12 minutes.
2. Add the stock, tomatoes, olives, bay leaf, and 1 teaspoon salt. Cover and bring to a boil over high heat.
3. Add the fish and reduce the heat until the sauce is gently bubbling. Cover again and cook until the bass is opaque throughout, 3 to 5 minutes. Remove from the heat, discard the bay leaf, and stir in the parsley.
4. Drizzle the toasted bread with the remaining 1 tablespoon olive oil. Divide the fish and broth among four serving bowls. Top with shaved Parmesan, extra parsley, salt, and black pepper. Serve with lemon wedges and the toasted bread.