| 1 | put the fennel into a casserole. |
| 2 | Splash on the chicken stock and sprinkle with salt and pepper to taste. |
| 3 | Bake the fennel, covered, in a 375°F oven for about 1 hour, basting often. |
| 4 | It should be tender but not mush. |
| 5 | Drain and set aside. |
| 6 | Use the pan liquid for soups or other dishes. |
| 7 | boil the blue lake beans in lightly salted water for about 4 to 5 minutes. |
| 8 | Drain and set aside. |
| 9 | rub some olive oil on the slices of swordfish. |
| 10 | Grill them about 4 mnutes o each side, and add some salt and peppr to taste. |
| 11 | You can broil or barbacue the fish if you dont" have a wood fired grill. |
| 12 | to assemble the sauce, put the garlic, parsley, oregano, lemon juice nad water into a crok and mix well with a spoon. |
| 13 | Add the olive oil, salt and pepper and mix again. |
| 14 | (it is best to make thjis sauce several hours ahead of using it; then mix again energetically). |
| 15 | You can store it, covered, in the refrigirator for up to a week. |
| 16 | Be sure to bring to room temperature or even a little warmer before use. |
| 17 | heat the cooked, drained fennel in a 375 oven for about 20 minutes. |
| 18 | Heat the beans in a skillet with a few drops of olive oil and some lemon juice, and season with salt and pepper. |
| 19 | When the fish is done put it on a heated dish and garnish with vegetables. |
| 20 | Spoon on some sauce or pass it at the table. |
| 21 | serves 6. |
| 22 | (all recipes (c) carlo middione - vivande ristorante, as printed in sf examiner epicure, 4/26/95) |
