Combine the water, oil, lemon juice, salt, peppercorns, coriander seeds and shallot in a large saucepan.
Tie the parsley, celery, thyme and fennel seeds in cheesecloth and add them to the liquid.
Cover, bring to a boil and simmer ten minutes.
Trim off the top leaves and tough outer stalks of the fennel.
Cut the vegetable into quarters and add to the saucepan.
Cover and simmer until the fennel is tender, thirty to forty minutes.