Seared Mackerel with Fennel, Potatoes and Olives

Ingredients

• Potatoes with olives

  • 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

• Fish

  • 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