Snapper Fillets Provencal Style

• 2 tablespoons olive oil
• 2 teaspoons finely chopped garlic
• 1 cup finely chopped leeks
• 2 cups peeled and chopped fresh plum tomatoes
• 1/2 cup chopped fennel
• 1 teaspoon turmeric
• Salt and freshly ground pepper to taste
• 1/2 cup dry white wine
• 1/2 cup fish broth or bottled clam juice
• 1 bay leaf
• 4 sprigs fresh thyme or 1 teaspoon dried
• 18 teaspoon Tabasco
• 4 snapper fillets with skin on (about 6 ounces each)
• 2 tablespoons Ricard or anise-flavored liquor
• 2 tablespoons fresh basil or parsley chopped

1. Heat 1 tablespoon of the olive oil in a saucepan and add the garlic, leeks, tomatoes, fennel and turmeric.
2. Season with salt and pepper.
3. Cook, stirring, over medium heat about 3 minutes.
4. Add the wine, broth, bay leaf, thyme and Tabasco.
5. Bring to a boil and simmer for 5 minutes.
6. In a large skillet add the remaining tablespoon of oil, arrange the fillets of fish in one layer.
7. Season with salt and pepper.
8. Pour the leek-tomato mixture evenly over the fish fillets.
9. Sprinkle the Ricard, cover and simmer for about 5 minutes or until cooked.
10. Sprinkle with basil and discard bay leaf before serving.

olive oil, garlic, leeks, fresh plum tomatoes, fennel, turmeric, salt, white wine, fish broth, bay leaf, thyme, tabasco, snapper, liquor, fresh basil

Taken from cooking.nytimes.com/recipes/3144 (may not work)