Serves: 4
Time: 45 minutes
Ingredients
3 large fennel bulbs, cut in half, core removed, thinly sliced
¼ cup extra virgin olive oil
1 large onion, thinly sliced
2 medium carrots, thinly sliced
4 medium garlic cloves, peeled and smashed
½ cup niçoise olives, other black olives, pitted
3 thyme sprigs
1 tsp coriander seeds, toasted, coarsely ground
3 fresh bay leaves
¼ cup flat-leaf parsley leaves stem reserved
1 cup dry white wine
2-1/2 cups of water or chicken broth
1 tbsp freshly squeezed lemon juice
kosher salt
freshly ground black pepper
Preparation
1. Make a bouquet garni- using butcher twine, tie the parsley stems, thyme and bay leaves in a bundle.
2. Add olive to a medium pot and place over low-medium heat. Add the onions, garlic fennel, carrots, coriander, and bay leaves. Season with salt and pepper and gently cook until the onions translucent but not brown, about 2-3 minutes.
3. Add white wine, olives, and bouquet garni and bring to a simmer and cook until reduced by ¾.
4. Add the water or chicken stock and bring to a simmer. Add lemon juice and adjust seasoning. Roughly chop parsley, add just before serving.
Notes:
This can be made a day in advance.
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