Crispy Fried Fennel In Light Tomato Sauce

1 lg Fennel bulb (about 1 1/2 pounds), trimmed and sliced lengthwise 1/4 inch thick
1 TB tomato paste
7 TB olive oil
1/4 ts crushed fennel seed
1/3 c water
1/4 c flour
1 1/2 ts Creole spice
Salt and pepper to taste

In a pot boil water and quickly blanch the fennel for 3 minutes. Remove the fennel from the water and drain on paper towels. In a small pot, combine the tomato paste, 1 tablespoon olive oil, fennel seed, and the water, and whisk to incorporate. Bring to a boil and simmer over medium heat for 3 minutes. In bowl mix together the flour and the Creole spice. In a large saute pan heat remaining 6 tablespoons of oil. Dredge the fennel in the flour, shaking off the excess and saute until the edges turn golden, about 3 minutes. Season to taste with salt and pepper, and then turn. Continue to cook for 3- 4 minutes. Pour the simmering sauce over the fennel and cook for 1 minute. Remove from the heat and serve immediately.

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