Braised Fennel With Saffron Tomato Recipes

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.

BRAISED FISH WITH FENNEL, TOMATOES AND OLIVES

Steps:

• Preheat oven to 450°F. Combine first 5 ingredients in metal baking pan. Season fish with salt and pepper; place atop vegetables. Cover with foil. Bake until fish is just cooked through, about 15 minutes.
• Using spatula, transfer fish to plate; cover with foil and keep warm. Place baking pan with vegetables atop stovetop burner; bring to boil. Boil until liquid is reduced by half, about 5 minutes. Mix in lemon juice, oil and 1 tablespoon basil. Season with salt and pepper.
• Place one fish fillet on each of 4 plates. Top with vegetable mixture, dividing equally. Sprinkle with remaining 2 tablespoons basil and olives.

BRAISED FENNEL WITH TOMATOES & THYME

Steps:

• Cut fennel long ways into 1 cms thick slices.
• Place slices in heavy based fry pan.
• Arrange tomato slices on top.
• Scatter over thyme sprigs, season with salt and pepper.
• Pour over chicken stock and bring to boil.
• Cover with lid or seal with foil.
• Reduce heat and simmer for 15 -20 minutes or till fennel is tender.
• Remove pan from heat, remove lid or foil, sprinkle with cheese.
• Heat grill to medium high and place pan under grill for 2 minutes till cheese melted and golden.

ROMAN-STYLE BRAISED FENNEL

Steps:

• In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
• Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
• Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.