Recipes

Fennel, tomatoes, olives: Thank you, Mark Bittman. Fennel Compote With Tomatoes, Olives and Fish (or Not) TOTAL TIME 40 minutes TWITTER LINKEDIN SIGN IN TO E-MAIL PRINT SHARE INGREDIENTS 1/4 cup good olive oil 1 bulb fennel (or 2 smaller ones), trimmed and chopped Salt and pepper 1 teaspoon thyme leaves 1 tablespoon minced garlic 6 plum tomatoes, chopped (canned are fine, but drain excess liquid) 1/2 cup big, plump olives, green or black or a combination, preferably unpitted 1/4 cup capers, optional 4 servings cooked fish, optional 1/2 cup chopped parsley leaves, for garnish PREPARATION 1. Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it’s quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring. 2. Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or top with a portion of cooked fish. Garnish with parsley. YIELD 4 servings
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