Confit Fennel With Capsicum And Tomato Recipes

ROASTED FENNEL WITH TOMATOES (ITALIAN STYLE)

Steps:

• Preheat the oven to 375F.

CONFIT FENNEL WITH CAPSICUM AND TOMATO

Steps:

• Peel and seed the tomato, chop the capsicum and finely chop the onion and garlic.
• Melt the onion and garlic in half the olive oil until they are soft and slightly golden.
• Fry the capsicum slowly with the onions and garlic until it is well cooked and tender.
• Add the chopped onion and cook it till soft.
• Add chopped anchovy fillets, capers and mint and stir together.
• Allow to cool, then blend this mixture with the chicken stock.
• Heat the oven to 180 degrees.
• Oil a gratin dish with the remaining olive oil.
• Cut the fennel bulbs in half and then into slices. Cut head to tail, not across, and you will be able to re-assemble each half-bulb face down in the gratin dish.
• Pour the capsicum-tomato-stock mixture over and around the fennel. Add salt and pepper to taste.
• Cover with aluminium foil and bake for 1 hour or until the fennel is soft but not completely cooked.
• Remove the foil and cook a further 15 minutes till the sauce has thickened.
• When the sauce is thick, top the fennel with the grated parmesan and return to the oven until the fennel is tender and the parmesan has melted.

ROASTED FENNEL WITH TOMATOES

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

FENNEL WITH TOMATOES

Steps:

• Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
• Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
• Meanwhile, mince garlic and add to fennel.
• When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
• Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.

TOMATO AND FENNEL CASSEROLE

Steps:

• Use a small, shallow stovetop to oven vessel with lid for this.Cook fennel in butter until tender.
• Add jalapeno, garlic and celery and cook until tender.
• Add tomatoes and season with chicken broth concentrate and salt and pepper.
• Cover and simmer 30 minutes.
• Remove from heat and stir in 2% cheese and half of the breadcrumbs.
• Top with remaining breadcrumbs, cheese and crumbled Ritz and cook uncovered 350 degress for 20 minutes.
• You might want to spritz it with cooking spray or drizzle some oil over breadcrumbs and crackers to keep from browning too much.

FENNEL COMPOTE WITH TOMATOES, OLIVES AND FISH (OR NOT)

Steps:

• Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it's quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.
• Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or top with a portion of cooked fish. Garnish with parsley.