• 2 tablespoons plus 1 teaspoon olive oil
• 1 cup finely diced fresh fennel
• 1/2 cup finely diced carrots
• 1/2 cup finely diced onions
• 1/2 cup finely diced celery
• 1 tablespoon minced garlic
• 2 sachets (6 sprigs parsley, 1 sprig Thyme, 1 bay leaf,6 peppercorns)
• 1 1/4 cups dry white wine
• 2 tablespoons Pernod
• 3 cups rich chicken stock
• 2 cups fish stock
• salt and pepper to taste
• 1 bay leaf
• 2 shallots, peeled and thinly sliced crosswise
• 6-ounce sea bass fillets
• 12 1/4-inch thick slices very ripe plum tomatoes
• 1/3 cup Nicoise olives, pitted
• 2 teaspoons fresh thyme leaves
• 2 tablespoons chopped fresh fennel fonds
• 2 tablespoons julienned fresh basil leaves

Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the diced fennel diced carrots, onions, celery, 1 teaspoon garlic,1 sachet, and cook, stirring frequently, for about 10 minutes or until the vegetables have sweat all of their liquid. Raise the heat and add 1/4 cup of white wine and the Pernod. Bring to a boil: then add 2 cups chicken stock and 2 cups fish fumet. Season to taste with salt and pepper. Again bring to a boil: then lower the heat and simmer for 45 minutes or until the liquid is reduced by one half. Remove from the heat and strain through a fine sieve. Place in the top half of a double boiler over simmering water and keep warm.

Preheat the oven to 350F.

Combine the remaining chicken stock, white wine and sachet with 1 teaspoon garlic and the bay leaf in a small baking dish. Add the fennel wedges and salt and pepper to taste. Place in the preheated oven and roast 20 minutes or until the fennel is tender when pierced with a knife point. Remove from the oven and set aside. Do not turn the oven off.

Heat 1 teaspoon olive oil in a medium saut pan over medium heat. Add the shallots and remaining garlic. Saut for 4 minutes or until the vegetable are soft. Add the reserved fennel broth and bring to a boil. Remove from the heat and keep warm.