Braised Fennel in White Wine with Potatoes, Anchovies, and Capers

by Henri Lorenzi

This savoury side dish goes beautifully with grilled or roast fish
SERVINGS    
 
4
PREPARATION TIME
10 MINS
COOKING TIME
20-25 MINS

Ingredients

  • 3 tbsp Olive Oil
  • 1 medium Onion, finely chopped
  • 1 stalk Celery, finely chopped
  • 1 tbsp Plain Flour
  • 600ml dry White Wine
  • 1 Chicken stock cube
  • 4 Fennel bulbs, leafy tops removed, washed, and sliced in half lengthwise
  • 4 medium Potatoes, peeled and washed
  • 4 Anchovies
  • 8 tsp Capers
  • Freshly ground Black pepper
  • 60g fresh Parsley, finely chopped

Braised Fennel in White Wine with Potatoes, Anchovies, and Capers

Instructions

Preheat a heavy pan and add the oil, onion, and celery; cook for a few minutes until onion is transparent, stirring frequently.

Quickly whisk in the flour but do not let it brown. Add the wine, stock cube, fennel, potatoes, anchovies, capers, and pepper. (The fennel and potatoes should cover the bottom of the pan in one even layer.) Bring to a boil, cover tightly with foil directly on top of liquid, and reduce heat to a simmer.

After 10 to 15 minutes, test the potatoes and fennel for doneness with a sharp knife. When done, serve on a platter or on individual plates with chopped parsley.

This Recipe is a sample from Henri Lorenzi's fantastic cookbook "Olive Oil: A life in recipes and prose" which is as enjoyable to read as it is to cook from and can be purchased by clicking HERE


This dish is the perfect accompaniment for: (click link to view)
Free Range Goose
Veal Loin Steaks
Grilled or Baked Fish

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