Ingredients

• 4 tablespoons olive ­oil
• 3 medium fennel bulbs, tops removed and reserved, outer layer removed, cut lengthwise into 6 wedges ­each
• 1 medium white onion, thinly ­sliced
• 2 garlic cloves, peeled and ­sliced
• 2 bay ­leaves
• 1 cup Chicken ­Stock
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black ­pepper

Instructions

1. Preheat the oven to 350 F.

2. Chop enough of the reserved fennel greens to yield 1 to 2 tablespoons, for garnish. Use the remaining greens for the fish.

3. Heat the oil over medium flame in an ovenproof sauté pan or shallow braising pan large enough to hold all the fennel. Add the fennel and onion, and sauté for approximately 5 minutes, or until lightly brown. Add the garlic, bay leaves, and chicken stock. Season with salt and pepper. Bring to a boil, cover, and place in the oven for 40 to 50 minutes, until the fennel is ­tender.

4. To serve, arrange the fennel on a platter, pour the remaining liquid on top, and garnish with the chopped fennel ­greens.

Other Vegetable & Side Dish Recipes

Caramelized Onions
Crispy Sweet Potatoes
Fried Tomatoes and Onions
Mashed Potatoes
Red Cabbage Coleslaw
Sauteed Spinach and Garlic
White Beans with Pancetta
Roasted Cauliflower