WILD STRIPED BASS WITH FENNEL IN PRIMITIVO DI MANDURIA RED WINE SAUCE Recipe

Fillet the fish or have the fishmonger do it for you. Reserve the head and bones. Sprinkle the fillets with 1/4 cup olive oil, 2 tablespoons parsley and salt and pepper to taste. Cover and refrigerate for a few hours.

Meanwhile make the fish stock. In a large pot combine the celery, carrot, onion, garlic, dill and fish trimmings with 4 quarts of water. Bring to a simmer and cook 1 hour. Strain the liquid.

In a saucepan combine the wine, 2 cups of the fish stock and the shallots. (Extra fish stock can be refrigerated up to 3 days or frozen up to one month.) Bring to a simmer and cook until the sauce is reduced to about 1 cup. Strain the sauce. Set it aside.

Trim off the green stems and the base and cut the fennel into 1/4-inch slices. Bring a saucepan of water to boiling. Add the fennel and boil 3 - 4 minutes. Drain well and drizzle with oil, salt and pepper.

Heat a stovetop or barbecue grill. Cook the fish and the fennel slices on the grill for 4-5 minutes per side or until the fish is just cooked through.

reheat the wine sauce. If it is too thin, remove it from the heat and whisk in the butter.

Pour the sauce onto a serving platter and add the fennel. Arrange the fish fillets on top and sprinkle with the parsley. Serve immediately.