1 tablespoon |
extra-virgin olive oil |
1 |
fennel bulb, finely sliced, tips reserved and finely chopped |
2 |
garlic cloves, finely sliced |
3 |
tomatoes, peeled, seeded and finely diced |
3 cups |
fish stock |
1/4 cup |
white wine |
2 strips |
lemon zest |
185g |
red snapper fillets or other beautiful fish fillet, skin on |
1 1/2 tablespoons |
ouzo, (see Lyndey’s note) |
350g |
good-quality fresh marinara mix |