Happily, this Braised Sweet Fennel with Baby Tomatoes can be a left over of the delicious Marseille-Style Shrimp Stew, or you can make the stew on it’s own and serve it as a light lunch with toasted baguette or grilled rustic bread. It is delicious.
Ingredients
- 1 tbsp olive oil
- 1/2 medium fennel bulb, cored and finely chopped
- 1/2 medium onion, peeled and finely chopped
- kosher salt and freshly ground black pepper
- 2 cloves garlic, grated
- 1-2 strips orange rind
- 1 pinch ground cloves
- 1/2 cup white wine
- 1/2 cup chicken stock
- 8-10 baby plum tomatoes, halved
- 1/4 tsp saffron threads
- 1 half baguette/ sliced and toasted
Instructions
Gather all ingredients before starting recipe.
- Heat 1 tbsp olive oil in a deep sided skillet over medium high heat until the oil starts to shimmer.
- Add 1/2 medium fennel bulb, cored and finely chopped1/2 medium onion, peeled and finely chopped and season with kosher salt and freshly ground black pepper and sauté over medium high heat, stirring until the vegetables have softened, about 6-7 minutes.
- Add 2 cloves garlic, grated, 1-2 strips orange rind and 1 pinch ground cloves and sauté until the garlic becomes fragrant, about 1 minute.
- Add 1/2 cup white wine, stir and cook until reduced by half, about 5 minutes.
- Add 1/2 cup chicken stock, 8-10 baby plum tomatoes, halved, 1/4 tsp saffron threads, and 1/2 cup of water. Bring to a boil then reduce heat to medium, cover and simmer for about 15 minutes or until the sauce is reduced by half.
Serving
- In the meantime, toast 2-3 slices of baguette/person.
- Ladle stew into deep bowls, spread the toasted baguette with rouille and serve.
