Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe

Name: Striped Bass with Saffron Vegetables and Spiced Broccoli Rabe
Yield: Makes 6 Servings
Ingredients: 1 1/2 teaspoons fennel seeds; 1/2 teaspoon aniseed; 1/2 teaspoon whole white peppercorns; 1/2 teaspoon minced fresh thyme; 1/4 teaspoon (scant) saffron threads; 1/2 cup (1 stick) butter, room temperature; 1 1/2 teaspoons tomato paste; 3 garlic cloves, unpeeled; 1 teaspoon plus 2 tablespoons olive oil; 1/4 cup coarsely chopped pitted picholine olives* or other brine-cured green olives; 2 tablespoons drained capers; 2 tablespoons raisins; 4 anchovy fillets, rinsed; 1/2 teaspoon dried crushed red pepper; 1 bunch broccoli rabe (rapini; about 1 pound), cut crosswise into 1/2-inch slices; 1 1/2 cups chicken broth; 1 large head of cauliflower, cut into small florets; 2 medium yellow squash, cut into 1/2-inch cubes; 1 1/2 cups sliced radishes; 6 (6-ounce) farmed striped bass fillets with skin; All purpose flour (for dredging); 2 tablespoons vegetable oil

By Ted WalterPhotography by Mark Thomas

December 31, 2006

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Recipe notes