Fennel Sauce With Anchovies And Capers

• 1/2 cup plus 1 tablespoon olive oil
• 1/2 bulb fennel with leaves, finely diced
• 1/4 cup finely diced sweet onion
• 1 clove garlic, minced
• 2 baby Yukon Gold potatoes, peeled, boiled and riced (about 1/3 cup)
• 4 anchovy fillets, chopped
• 1 1/2 tablespoons capers, roughly chopped
• 13 cup orange juice
• 1 tablespoon sherry vinegar
• 2 tablespoons poaching liquid from bass recipe
• 1/2 cup chopped parsley
• Kosher salt and freshly ground black pepper to taste

1. In a medium saute pan, heat 1 tablespoon olive oil over medium heat.
2. Add fennel, onion and garlic, and cook until softened but still crisp, about 2 minutes.
3. In a medium bowl, combine fennel mixture, riced potatoes, anchovies and capers.
4. Whisk in orange juice, vinegar, poaching liquid and remaining olive oil until emulsified.
5. Stir in parsley.
6. Season with salt and pepper.
7. Spoon over poached bass.

olive oil, fennel, sweet onion, clove garlic, baby yukon gold potatoes, anchovy, capers, orange juice, sherry vinegar, bass recipe, parsley, kosher salt

Taken from cooking.nytimes.com/recipes/6984 (may not work)