Chapon braisé aux olives, tomates et fenouil

The first time I ate this dish was on summer holiday in the mid 1980s, at the beachfront restaurant of the famous Cala Rossa hotel in Corsica. It was a signature dish and I thought I was getting capon, the bird. Chapon is in fact a large fish, truly meaty but fish all the same; it also goes by the name of rascasse. My then future husband gallantly put me right just in time, saving me from surefire ridicule from the typically disdainful waiter if I had complained of being served the w