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.

Braised Sweet Fennel and Baby Tomatoes

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Course: Dinner
Cuisine: French
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Degree of Difficulty : Easy
Servings: 4 people


  • 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


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.


  • In the meantime, toast 2-3 slices of baguette/person.
  • Ladle stew into deep bowls, spread the toasted baguette with rouille and serve.

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