Braised Fennel And Tomatoes
|Anise seeds||1 Teaspoon|
|Fennel bulb||1 , cored and cut into 1/4 pieces|
|Olive oil||1 Teaspoon|
|Sliced onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), sliced|
|Defatted chicken stock||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1 Teaspoon|
|Black pepper||To Taste|
Put the anise seeds in a small no-stick frying pan and toast over high heat, shaking the pan occasionally, for 1 minute, or until they smell fragrant.
Set the seeds aside.
In a large frying pan over medium heat, heat the oil and saute the onions and garlic for 1 minute, or until soft.
Add the fennel and toss.
Add the stock.
Reduce the heat, cover and cook for 5 minutes, or until the fennel is tender.
Add the tomatoes and vinegar and cook, uncovered, for 2 minutes, or until the liquid is reduced by half and the tomatoes are tender.
Add salt and pepper to taste.
Sprinkle with the anise seeds before serving.