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