Recipe: Chilean Sea Bass Recipe

Previously, on Capital Cooking, Chef Enzo Fargione helped us Set the Mood with Food with his Chilean Sea Bass in Fennel/Anise Broth with Smoked Purple Potatoes.  (Makes 4 24 oz Chilean Sea Bass, cut into 4 thick 2 Medium size fennel bulbs, cut into thin 1 Garlic clove, 2 oz Extra virgin olive 4 Each dry star anise 4 Cups of water or chicken 2 Abundant pinches of 2 Large purple Cracked black A few leaves of fresh basil A few apple wood chips for With a medium size melon-baller carve 20 spheres out of the purple potatoes.  Boil them in salted water and set aside to be Sprinkle the wood chips with water and…