Cape Shark in Essence of Fennel
Cape shark, also called dogfish, has a firm texture and mild, sweet flavor. Here, it's expertly matched with fennel, cream and garlic.
1 (12-ounce) cape shark fillet
1 fresh fennel bulb, greens and stem attached
2 cups homemade chicken stock, or substitute canned
1 clove large garlic, peeled
1 tablespoon extra virgin olive oil
1 cup whipping cream
- Divide cape shark into 4 equal portions; discard bony-looking cartilage. If desired, trim edible red edges.
- Rinse fennel; cut off leaves and stem near top of bulb. Slice bulb into 1/2-inch thick cross sections; set aside. Reserving leaves for garnish, coarsely chop remaining bulb, leaves and stems to yield approximately 1/2 cup.
- In a 2-quart saucepan, heat broth, chopped fennel and garlic until boiling. Reduce heat to simmer, add fish, cover and poach gently (liquid should just 'quiver') for 10 minutes or until flesh is white.
- Using tongs or slotted metal spatula, carefully transfer cape shark from hot liquid to heatproof dish; keep warm. Stir cream into poaching liquid, raise heat to medium and cook, uncovered for 20 to 25 minutes, stirring occasionally, or until sauce is reduced by one half (should have consistency of syrup).
- While liquid is reducing, heat oil in large skillet. Sauté fennel slices, turning once, until crisp-tender, about 5 to 10 minutes.
- Divide fennel slices among four dinner plates; top with cape shark.
- When sauce is reduced, strain and pour over fish. Garnish each plate with finely chopped fennel leaves, if desired.
Makes 4 servings.