Fish, fennel and tomato spaghetti

For serves 4

Ingredients:

400g dried bavette or spaghetti (see note)
1 tablespoon olive oil
1 garlic clove, crushed
1 fennel bulb, trimmed, halved, thinly sliced (reserve feathery fronds)
1/2 cup fish stock
690g jar tomato pasta sauce
1/2 teaspoon caster sugar
600g blue-eye fish steaks, skinned and cut into large cubes
lemon wedges, to serve

Preparation:

1. Cook bavette in a large saucepan of boiling salted water until tender.
2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook garlic and fennel, stirring often, for 3 minutes or until fennel is soft. Add fish stock to frying pan. Cook until reduced by half.
3. Stir in pasta sauce and sugar. Season with salt and pepper. Bring to the boil. Add fish. Reduce heat to medium. Spoon sauce over fish. Cover. Simmer for 3 to 4 minutes or until fish flakes when tested.
4. Drain pasta and place on serving plates. Top with tomato sauce and fish. Sprinkle with chopped fennel fronds. Serve with lemon wedges