Recipe by: Tess Mercer * cut into 6 ounce slices about 3/4 inch thick Put the fennel into a casserole. Splash on the chicken stock and sprinkle with salt and pepper to taste. Bake the fennel, covered, in a 375 F oven for about 1 hour, basting often. It should be tender but not mush. Drain and set aside. Use the pan liquid for soups or other dishes. Boil the Blue Lake beans in lightly salted water for about 4 to 5 minutes. Drain and set aside. Rub some olive oil on the slices of swordfish. Grill them about 4 mnutes o each side, and add some salt and peppr to taste. You can broil or barbacue the fish if you dont have a wood fired grill. To assemble the sauce, put the garlic, parsley, oregano, lemon juice nad water into a crok and mix well with a spoon. Add the olive oil, salt and pepper and mix again. (It is best to make thjis sauce several hours ahead of using it; then mix again energetically.) You can store it, covered, in the refrigirator for up to a week. Be sure to bring to room temperature or even a little warmer before use. Heat the cooked, drained fennel in a 375 oven for about 20 minutes. Heat the beans in a skillet with a few drops of olive oil and some lemon juice, and season with salt and pepper. When the fish is done put it on a heated dish and garnish with vegetables. Spoon on some sauce or pass it at the table. Serves 6. (all recipes (c) Carlo Middione - Vivande Ristorante, as printed in SF Examiner Epicure, 4/26/95)