I have two great fennel recipes. The first is originally from the Washington Post, and the second from the internet: https://www.papillesetpupilles.fr/2006/05/pole-de-fenouils-lhuile-dolive.html/
Cod in a fennel-tomato broth
- 2 tsps peanut or olive oil
- 1 medium onion, thinly chopped
- 1 bulb of fennel, approx. 225 g, halved and thinly sliced.
- 1.2 dL white wine
- 1.8 dL tomato juice
- 1 tsp sugar, optional
- Freshly ground black pepper
- 2 pieces of cod, 120-160 g each
- 2 tsps finely grated lemon zest
- 2 tsps extra virgin olive oil
Take an ovenproof frying pan or casserole and cut a circular piece of parchment paper or aluminium foil that just fits into it.
Heat 2 teaspoons of oil in the pan over medium heat. Add the onion, fennel and a good pinch of salt. Cook for about 10 minutes, stirring occasionally, until the vegetables are soft but not browned.
Preheat the oven to 180 degrees C / 350 degrees F.
Pour the wine into the pan, raise the heat to the highest setting and let the wine boil until the quantity is reduced by half. Lower the heat, add the tomato juice, sugar and pepper to the pan and bring to a boil.
Sprinkle the fish fillets on both sides with salt, then add to the pan. Spoon the stock over the fillets, cover with parchment paper and put the pan in the oven.
The baking time depends on the thickness of the fillets. Guideline: 12 minutes.
To serve: garnish with lemon peel and a teaspoon of olive oil.
1 bulb of fennel per person
1 tbsp olive oil
1 tbsp balsamic vinegar
1 dL water
Clean the fennel well, removing hard out leaves. Cut into large, irregular pieces.
Heat the oil in a frying pan, When quite hot, add the pieces of fennel and cook, stirring occasionally over a high flame until they are well browned.
Add the water, lower the flame, and let cook for about 30 minutes. There should be no liquid left in the pan. Deglaze with balsamic vinegar and serve.