Seared Mackerel with Fennel, Potatoes and Olives | RICARDO

Ingredients

• 2 baby potatoes, cut into 1/4-inch (1/2-cm) thin slices
• 1 leek, cut into 1/4-inch (1/2-cm) thin slices
• 1/4 cup (60 ml) pastis or ouzo liqueur
• 1/2 cup (125 ml) chicken broth
• 8 oil-packed sundried black olives, pitted and halved
• Salt and pepper
• 1/2 bulb fennel, cut into quarters
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) Pastis or ouzo liqueur
• 4 fillets mackerel with the skin, fresh or frozen and thawed, about 4 oz (115 g) each, halved diagonally
• 1 tablespoon (15 ml) fennel fronds