This dish was created for a local fiery food show. It happened to be Lent at the time, so we figured fish would be a good seasonal choice. Then someone reminded us that the bacon was an unholy partner. With apologies to the Pope, we served it anyway because it was that sinfully good.
Fennel, sometimes called anise, is a bulbous vegetable with strings like celery and stalky tops tipped with feathery, aromatic leaves. It has a sweet licorice flavor that accents fish and poultry perfectly. The stalks are always removed, leaving just the bulbous bottom. Often you’ll need to pull off the outer ribs if they look tough and fibrous. Then cut the bulb lengthwise in quarters. Wash well because sometimes sand gets lodged between the ribs. Cut out the core and discard; then sliver or slice the fennel.
