Swordfish Provencal

Name: Swordfish Provencal
Ingredients: 3 tablespoons good olive oil, plus extra for grilling; 1 cup chopped yellow onion (1 onion); 1 cup chopped fennel (1 bulb); 1 red bell pepper, julienned 1/2-inch thick; 1 yellow bell pepper, julienned 1/2-inch thick; 1 teaspoon minced garlic; 28 ounces canned plum tomatoes, preferably San Marzano; 2 tablespoons chicken stock; 2 tablespoons good dry white wine; 2 anchovies, minced; Kosher salt and freshly ground black pepper; 1/2 cup chopped fresh basil leaves; 2 tablespoons capers, drained; 1 tablespoon unsalted butter; 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds); Fresh basil leaves, julienned, for garnish