Instructions: Heat olive oil in a large skillet. Add onion, garlic and green pepper and cook until onion is transparent. Add the anchovies and fennel and cook another 2 minutes. Add tomato sauce, red wine and half of the chopped parsley. Simmer covered for about 15 minutes. Uncover and simmer for an additional 15 minutes.

Add the fish fillets, mussels, and olives to the sauce. Cover and simmer for an additional 10 to 12 minutes or until the mussels open and the fish flakes easily with a fork.

Transfer to a warm serving dish or serve in the skillet. Sprinkle with remaining parsley before serving.

This recipe yields 4 servings.

NOTES :

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