Fish with Fennel, Oranges and Pine Nuts

Rinse fish fillets, pat dry and cut into bite-sized pieces. Season with salt, pepper and lemon juice.

Toast pine nuts in a dry frying pan until golden. Set aside.

Rinse, trim and cut fennel into thin slices. Rinse and trim leeks. Dice white parts of leeks. Cut light green portions of leeks diagonally into 4 cm long (approximately 1 1/2-inch long) pieces.

In a pan, sauté white and light green parts of leeks and fennel in 2 tablespoons oil. Add broth, cover and simmer over medium heat until fennel is al dente, 4-5 min al dente. Season with salt and pepper.

Sauté fish pieces in the remaining oil on all sides, 2-3 minutes. Keep warm. With a sharp knife, remove peel and pith from orange. Working over a bowl, cut between membranes to remove whole segments. Squeeze pulp over the bowl to extract any remaining juice.

Melt sugar in a pan over medium heat. Deglaze with orange juice. Add orange zest and cream and simmer briefly. Add anisette and season with salt and pepper. Add fish pieces and orange segments and heat until warmed through.