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Black Sea Bass Fillets Provencal Style
New York Times, cooking
  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. Season with salt and pepper.
  6. Remove the bay leaf and pour the mixture evenly over the fish.
  7. Cover and simmer for about 5 minutes or until cooked. Sprinkle with parsley before serving.
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