For ➋ or ➍ (as side dish)3 fennel bulbs, quartered
15-25 cl water**
8 cl olive oil
2 ts ground fennel seeds
2 tbs freshly squeezed lemon juice*
1 tbs chopped fennel fronds
Arrange the fennel in a large skillet. Add enough water to the pan to come at lease halfway up the sides of the fennel. **
Drizzle the fennel with the olive oil, sprinkle with the fennel seeds and season with salt and freshly ground black pepper.
Bring the fennel to a simmer, cover and cook over medium heat, shaking the pan every now and then, until the fennel is tender, 20-30 m.**
Remove the lid for the last few m of cooking to allow the liquid to reduce and thicken.
Stir in the lemon juice* and fennel fronds.
Serve the fennel drizzled with the thickened cooking liquid.
Serve with roasted chicken, grilled halibut or salmon, grilled or roasted meats.
*Use fresh blood orange juice instead.
**Chop the fennel, add 4 tbs blood orange juice, 2 tbs olive oil, cover and cook in the microwave (about 7 m for 500 g fennel). Serve with cherry tomatoes and fregola, and roasted salmon.
