Mackerel With Fennel And Onion Sofrito

• 4 six-ounce mackerel or fish filets
• 1 fennel bulb
• 1 tablespoon garlic, minced
• 1/2 cup dry white wine
• 3/4 cup fresh tomato pulp, see headnote
• 1/3 cup nicoise olives, chopped
• 2 tablespoons pine nuts, toasted
• 2 tablespoons currants
• pinch of fennel seeds
• kosher salt and fresh ground pepper
• 2 large yellow onions, julienned

1. Season the fish with salt about an hour in advance of when you want to prepare them. This is a Japanese technique for preparing fish and if anyone knows how to prepare fish it is the Japanese.
2. Place a large saute pan over medium heat and add enough olive oil to generously coat the bottom of the pan. A little more then a thin layer. Add the onions and fennel. Season them with a heavy pinch of salt and a few grinds of pepper.
3. Take you time and cook the onions and fennel until soft. If they take on a little color that is fine but don't brown them too heavily. In the end you want this to be gooey.
4. Add the white wine and let it reduce to a couple of tablespoons. Add the tomato pulp and cook the sofrito until the liquid is almost all absorbed. Remove from the heat.
5. Set your oven rack so it is about 4 to 6 inches from the broiler and heat the broiler. Place the filets on an oiled sheet tray and season them with white pepper.
6. Place the fish in the oven. Set a timer for 4 minutes and broil the fish.
7. Place the sofrito over medium heat. Stir in the olives, currants and pine nuts. Keep the sofrito warm. At the end of four minutes check the fish for doneness. I did this recipe twice and the 1/2 inch thick filets took 4 minutes both times, but everyone's oven is different. Cook them 2 minutes longer if you need to.
8. Plate them and serve immediately.

fish filets, fennel, garlic, white wine, tomato pulp, nicoise olives, pine nuts, currants, fennel seeds, kosher salt, yellow onions

Taken from food52.com/recipes/16330-mackerel-with-fennel-and-onion-sofrito (may not work)