Cape Shark In Essence Of Fennel Recipe

• 12 ounce cape shark (dogfish) cut into four 3-ounce portions
• 1 x fennel bulb with green leaves and stems attached
• 2 c. homemade chicken broth (or possibly one 14 1/2-ounce can chicken broth)
• 1 x garlic clove
• 1 Tbsp. extra virgin olive oil
• 1 c. heavy cream
• 1 x carrot for garnish

1. Divide cape shark into serving-size portions, discarding any remaining bony-looking cartilage.
2. For appearance sake, thin red edges (that are edible) may also be trimmed.
3. Rinse fennel and cut off leaves and stems near top of bulb.
4. Slice bulb into 1/2-inch thick cross-sections and set aside.
5. Reserving leaves for garnish, coarsely chop remaining bulb, leaves and stems to yield approximately 1/2 c..
6. In a 2-qt saucepan, heat chicken broth, minced fennel and garlic till boiling.
7. Reduce heat to simmer, add in fish, cover and poach gently (liquid should just "quiver") for 10 min or possibly till flesh is opaque and white.
8. Using tongs or possibly slotted metal spatula, carefully transfer cape shark from warm liquid to heatproof dish; keep hot.
9. Stir cream into poaching liquid, raise heat to medium and cook, uncovered, for 20 to 25 min, stirring occasionally, or possibly till sauce is reduced by about one-half (should have consistency of syrup).
10. While liquid is reducing, heat oil in large skillet.
11. Saute/fry fennel slices, turning once, till tender-crisp (15 to 20 min).
12. Divide fennel slices among four dinner plates; top with cape shark.
13. When sauce is reduced, strain and pour over fish.
14. Garnish each plate with festive "flowers" crafted from the fresh carrot.
15. This recipe yields 4 servings.

cape, attached, chicken broth, garlic, extra virgin olive oil, heavy cream, carrot

Taken from cookeatshare.com/recipes/cape-shark-in-essence-of-fennel-99194 (may not work)