Black Sea Bass Fillets Provencal Style

• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon finely chopped garlic
• 1 cup finely chopped leeks
• 1 cup peeled and chopped fresh ripe tomatoes
• 1/2 cup finely chopped fennel or celery
• 1 teaspoon turmeric
• 1/2 cup dry white wine
• 1 cup fish broth or bottled clam juice
• 1 bay leaf
• 4 sprigs fresh thyme or 1 teaspoon dried
• 18 teaspoon cayenne pepper
• 2 tablespoons Ricard or other anise-flavored liqueur
• Salt and freshly ground black pepper to taste
• 4 black sea bass fillets with skin on, about 6 ounces each (red snapper fillets may be substituted)
• 2 tablespoons chopped parsley

1. Heat the oil in a saucepan, and add the onion, garlic, leeks, tomatoes, fennel or celery, and turmeric.
2. Cook, stirring, over medium heat until wilted, about 3 minutes.
3. Add the wine, fish broth or clam juice, bay leaf, thyme, cayenne pepper, Ricard, salt and black pepper.
4. Bring to a boil and simmer 10 minutes.
5. Put the fillets in a skillet large enough to hold them in one layer.
6. Season with salt and pepper.
7. Remove the bay leaf and pour the mixture evenly over the fish.
8. Cover and simmer for about 5 minutes or until cooked.
9. Sprinkle with parsley before serving.

olive oil, onion, garlic, leeks, fresh ripe tomatoes, fennel, turmeric, white wine, fish broth, bay leaf, thyme, cayenne pepper, liqueur, salt, black sea bass, parsley

Taken from cooking.nytimes.com/recipes/9527 (may not work)