Stewed Fennel Recipes

STEWED FENNEL

Steps:

• Clean and trim fennel bulbs, cutting off fronds. Wash and finely chop fronds, and set aside. Cut bulbs into eighths, and place in a medium saucepan. Add olive oil and 1 1/2 cups water.
• Cover pan, and bring to a boil over high heat; then, immediately reduce heat to medium. Stir fennel, cover, and stew for 5 minutes. Add chopped fennel fronds, ground fennel seed, red pepper flakes, and salt to taste.
• Stir mixture, and raise heat to medium-high. Cook, covered, until liquid has nearly evaporated and fennel is thoroughly cooked and soft, about 10 more minutes. (If necessary, simmer uncovered for a few minutes to reduce liquid.) Remove pan from heat, and add lemon juice. Toss to mix well. Serve hot.

BEEF FENNEL STEW

Steps:

• Preheat the oven to 200 degrees F.
• Trim the fat from the beef, and cut the beef into strips. Put the beef, onions, fennel, and roasted garlic into a large braising pan. Season the mixture with salt, and pepper. Pour the beer over the ingredients in the pan, submerging them. Cover the pan tightly with two layers of aluminum foil. Cook the stew in the oven for 8 hours. Transfer the stew to bowls, and garnish with fennel fronds.
• Preheat the oven to 300 degrees F.
• Cut the heads of garlic in half and sprinkle with extra-virgin olive oil, salt, and pepper, to taste. Wrap the heads in aluminum foil, and bake for 40 to 45 minutes.

FENNEL AND ORANGES STEAMED IN FOIL

Steps:

• Place the fennel onto the center of a large piece of aluminum foil. Squeeze the juice from the orange slices over the fennel and put the slices on top. Scatter over the garlic and thyme; season with salt and pepper. Drizzle the olive oil over everything. Pull the sides of the foil up and seal. Place on the grill over low heat and let it steam until the fennel is tender, about 35 to 45 minutes. Serve with the pork.

FISH AND FENNEL STEW

Steps:

• Remove skin and bones from fish. Cut into 1 1/2 inch pieces.
• Scrub mussels and remove beards.
• Trim stems and root end from fennel bulb. Pull feathery leaves from stems and mince. Discard stems and set minced leaves aside.
• Thinly slice fennel bulb and combine with onion, garlic, carrot and oil in a 5-6 quart pan over medium-high heat. Stir often until vegetables are browned.
• Add tomatoes, broth, clam juice, wine and cayenne. Bring to a boil over high heat; cover and simmer 10 minutes.
• Add fish and mussels. Cover and simmer just until fish is opaque but still moist-looking in center (cut to test) and mussels pop open, about 5 minutes. Add minced fennel greens and ladle into wide bowls.

FAGITO ME MARATHO (STEWED FENNEL AND ONIONS)

Steps:

• Heat 1/4 cup oil in a large nonstick skillet.
• Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.
• Remove and drain on paper towels.
• Heat remaining oil and saute onions over medium heat until soft, about 5 minutes.
• Add fennel bulbs and cook 4 minutes more.
• Add wine and simmer 30 seconds.
• Add water, fennel seeds, salt and pepper.
• Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.
• Reserve 2 tablespoons fennel leaves and add the rest to the pan.
• Cook for 2 minutes more.
• Place fried bread cubes on a serving platter.
• Spoon stewed fennel over bread and sprinkle with reserved fennel leaves.
• Serve warm or at room temperature.