Source: America's Favorite Food Associations

Cape Shark in Essence of Fennel
A great new way to make your family come back to the dinner table.
Serves: 4
Prep Time: 20 minutes
Cook Time: 45 to 55 minutes


12 ounces shark steaks, cape shark
1 fennel bulb, fresh with green leaves and stems attached
1 can (14.5 ounces) chicken broth
1 cloves garlic
1 tablespoon olive oil
1 cup heavy cream
1 carrot, for garnish

Divide cape shark into serving size portions, discarding a remaining bony-looking cartilage. For appearance sake, thin red edges (which are edible) may also be trimmed.

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 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 20-25 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. Saute fennel slices, turning once, until tender-crisp (15-20 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 and decorative circles or festive "flowers" crafted from fresh carrot.