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Fresh Mackerel, Fennel Sauce

Cut the head and fins off a very fresh three-pound mackerel, split in two through back and remove spinal bone. Place it in sautoire with enough cold water to cover and two tablespoons fennel, let come to a boil, then shift near corner of range and let simmer for twelve minutes. Remove fish, drain well, dress on a dish, pour a fennel sauce over and serve.