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3/4 teaspoon fennel seeds 1/8 teaspoon crushed red pepper flakes 1 tablespoon olive oil 1 small fennel bulb, thinly sliced, plus fennel fronds for garnish Kosher salt, freshly ground pepper 1 1/2 cups store-bought marinara sauce, preferably with no sugar added 4 4-ounce pieces skinless [...]
Read the recipe at epicurious.com
