The fennel submerged in delicious juices is the perfect side to any meal!
Grind the seeds in a mortar and pestle or in a mug with the end of a rolling pink. Set aside.
Heat the Saute Pan over medium heat for 2 minutes.
Add oil and fennel and cook for 5 minutes turning frequently.
Add thyme, garlic, ground seeds, verjuice and white wine.
Reduce heat to low and continue to cook, covered for 15 minutes.
Add stock or water, stir well and cook over low heat, covered, for a further 30 minutes.
Add chilli and cook for 5 minutes.
Inset skewer into fennel to test if tender. If not continue to cook until tender.
Remove from heat scatter with parsley and serve.
This recipe is wonderful with barbecued snapper or braised pork.