Chef Cindy Pawlcyn
This easy fennel recipe is wonderful served with grilled rustic bread and a smear of whipped goat cheese, or as a complement to grilled tuna, swordfish, or halibut. the fennel is delicious either warm or chilled.
3 cups water
2/3 cup good-quality extra-virgin olive oil
juice of 2 lemons, plus thick strips of lemon peel
4 cloves garlic, peeled and slightly smashed
2 tsp coriander seeds 2 tsp fennel seeds
2 to 3 branches thyme 2 bay leaves
1 tsp sea salt
2 lbs fennel, preferably baby fennel chopped parsley for garnish
In a large saucepan, combine the water, olive oil, lemon juice and peel, garlic, coriander seeds, fennel seeds, thyme, bay leaves, and salt. Bring to a boil and cook for 10 minutes. Reduce the heat to medium-high, add the fennel, and cook about 15 to 20 minutes, until fork-tender.
Remove the fennel and set aside. strain the braising liquid to separate the solids. Return the liquid to the saucepan and, over medium-high heat, reduce the liquid to about 1/2 a cup of sauce.
Divide the fennel onto plates, top with a portion of the sauce, garnish with parsley, and serve warm. Or reserve and chill to serve later.
Napa Valley Chardonnay