1 onion, thinly sliced
1 fennel, thinly chopped
1 14 ounce can of chopped tomatoes
2 lemons, juiced
2 dried bay leaf
1/2 cup pitted Kalamata olives
2 tablespoons capers,
1/4 cup ouzo or 1/2 cup white wine
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt and pepper to taste
In a large pot, warm olive oil over medium heat
Sauté onions until golden
Add fennel and continue sautéing for five minutes
Add tomatoes and fresh lemon juice and simmer.
Add bay leaf, olives, capers, ouzo or white wine.
Add fish and salt and pepper to taste.
Cook for 15-20 minutes until fish is white and flaky.