Preparation: 30 minutes
Cooking time: 90 minutes
fennel bulbs (2 pounds total)
red bell pepper
tablespoons olive oil
cup to 1 cup chicken stock
and freshly ground black pepper
black Niçoise olives, pitted
tablespoons fresh coriander
the fennel by cutting of the stalks and the bottom. Remove the fibrous
outer skin with a vegetable peeler, and cut each bulb in half lengthwise.
the oven to 300 degrees [F].
the onion and cut it into thin slices. Wash the red pepper, remove the
stem, seeds, and internal membranes, and cut into thin circles. Peel and
lightly crush the garlic.
the olive oil into a heavy casserole over low heat. Add the onion and
pepper and cook gently, stirring frequently, for about 10 minutes; do
let the vegetables brown.
the onion and pepper are growing tender, add the garlic and arrange the
fennel halves in the casserole. Add the chicken stock and salt to taste.
Bring to the boil, then cover and put in the oven for 30 minutes.
peel the tomatoes. Remove their stems and place them in
boiling water for
15 seconds (or a little longer if they are not ripe). Cool
them in a bowl
of cold water. The skins should slip off easily. Cut them
crosswise and squeeze out the seeds and liquid. Cut the flesh into
dice. Add the tomatoes and the sugar to the fennel, and return to
for another 20 minutes.
they are done, remove the fennel halves from the casserole with a slotted
spoon and arrange them in an oven-proof gratin dish or baking dish; keep
warm. Put the remaining vegetables and juices from the casserole into
blender or food processor and purée them. Season to taste with salt and
plenty of pepper, then strain over the fennel. Spread the pitted olives
the fennel and return to the oven for 10 minutes.
the fresh coriander coarsely and sprinkle it over the fennel when
ready to serve.
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