Preparation / Directions:
Divide cape shark into serving size portions, discarding any remaining bony-looking cartilage. For appearance sake, thin red edges (which are edible) may also be trimmed. Rinse fennel; cut off leaves and stems 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 about 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.
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