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Braised Fennel with Anchovies

Prep10 min
Cook20 min
Total30 min
Yield6 portions
LevelBeginner
 
 
Braised Fennel with Anchovies
About This Recipe

Braising the fennel in this delicious recipe renders it moist and succulent; this incredible texture, combined with its light licorice flavor, makes it the ideal accompaniment for the salty anchovies.

Scale This Recipe

Servings

Ingredients

Units
  • 3 tablespoons , — extra virgin
  • 1 tablespoon butter
  • 1 medium onion, — finely diced
  • 1 medium carrot, — finely diced
  • 1 garlic clove, — finely chopped
  • 4 anchovy fillets, — finely chopped
  • 2 bulbs, — trimmed and sliced
  • 1 tablespoon parsley, — finely chopped
  • 2 bay leaves
  • 0.5 cup dry
  • Salt and black pepper, — to taste
  • 0.5 cup brown veal — or mushroom stock

Instructions

  1. 1
    Heat the oil and butter In a pan. Add the onion and carrot, and cook gently until soft but not brown, 2 to 3 minutes. Add the garlic and anchovies, and cook stirring for about a minute. 
  2. 2

    Add the sliced fennel, parsley, bay leaves, stock, and vermouth. covered until fennel is soft, for about 20 minutes. Serve hot as a side dish with chopped parsley over top.

Techniques in this recipe
Braising Simmering
Take It Further

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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Veal is lean and cooks quickly — watch it closely so it doesn't dry out. If you'd like to go deeper, Stock Making Fundamentals covers this in full.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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