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

Spiced broccoli rabe

• 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

Vegetables and fish

• 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

• *Medium-size brine-cured green olives; available at some supermarkets and at specialty foods stores.

Description

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