Bluefish with Fennel and Tomato Sauce

Ingredients

• 1½ pounds boneless, skinless bluefish filets
• 1 pound fresh fennel
• 5 tablespoons butter
• 1 tablespoon olive oil
• 2 medium-size garlic cloves, minced
• 1-inch strip of orange peel
• ½ teaspoon dry fennel seeds
• ¼ cup Pernod
• 1 cup peeled and drained canned tomatoes
• Salt
• Freshly ground pepper

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