Cape Shark in Essence of Fennel

Divide cape shark into serving size portions, discarding a remaining
bony-looking cartilage. For appearance sake, thin red edges (which are
edible) may also be trimmed.

Rinse fennel; cut off leaves and stem near top of bulb. Slice bulb
into 1/2 inch thick cross sections; set aside. Reserving leaves for
garnish, coarsely chop remaining bulb, leaves and stems to yield
approximately 1/2 cup.

In 2 quart saucepan, heat broth, chopped fennel and garlic until
boiling. Reduce heat to simmer, add fish, cover and poach gently
(liquid should just "quiver") for 10 minutes or until flesh is white.

Using tongs or slotted metal spatula, carefully transfer cape shark
from hot liquid to heatproof dish; keep warm. Stir cream into poaching
liquid, raise heat to medium and cook, uncovered for 20-25 minutes,
stirring occasionally, or until sauce is reduced by one half (should
have consistency of syrup).

While liquid is reducing, heat oil in large skillet. Saute fennel
slices, turning once, until tender-crisp (15-20 minutes). Divide fennel
slices among four dinner plates; top with cape shark. When sauce is
reduced, strain and pour over fish. Garnish each plate with finely
chopped fennel leaves and decorative circles or festive "flowers"
crafted from fresh carrot.