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Ingredients
US|METRIC
4 SERVINGS
- swordfish steak (skinless, trimmed of any bloodlines, divided into 5 portions)
- freshly ground pepper
- kosher salt
- olive oil (divided)
- 1 head fennel (core intact, cut into ½” wedges, plus fennel fronds for serving)
- belgian endives (cores intact, quartered lengthwise)
- homemade chicken stock (or low-sodium chicken broth)
- white wine
- fresh parsley leaves (for serving)
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