I love this recipe. I had it on my menu a million years ago back when I had to special order fennel pollen by mail from the one farmer in California who sold it. It has stood the test of time and is so super delicious. There's fennel in all its guises, yet it is not overwhelmingly fennel-y. <br /> <br />You could sub arak or ouzo for the Pernod, but I would steer clear of anisette or sambuca (too sweet).

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