to your Favourites...
A very simple but deliciously fragrent vegetable dish that goes extremely well with fish.
- 1 large fennel bulb
- 1 chilli
- 25g peeled and finely diced shallot (1) or onion (¼)
- 1 tablespoon of olive oil
- 300ml fish, chicken or vegetable stock (depending on the dish it will be served with)
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- De-seed the chilli and finely dice it.
- Trim off stalks at the top of the bulb, cut off a very thin slice from the base and cut the bulb into quarters.
- In a pan, heat the oil over a medium heat, then add the chilli and shallot or onion and cook for 1 minute.
- Add the fennel to the pan, mix it around and cook it for 1 minute to heat up the fennel.
- Add the stock, season with salt & pepper and gently simmer it with the lid on and the cut side of each piece of fennel facing down. After 10 minutes, turn the fennel over so that the core of the fennel is facing up, and cook for a further 10 minutes.
- Remove the fennel from the pan and serve.
- Once the fennel has been removed from the pan, the cooking liquor can be reduced by half and used as a sauce or it can be reduced to a syrupy consistency and used to glaze the fennel, giving it a more intense flavour.
- If you don't like chilli, it can be left out but it does work very well with the fennel.