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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe was created to accompany Roasted Monkfish with Fennel-Saffron Compote Ingredients:
4 tablespoons olive oil |
4 1/2 cups chopped fresh fennel bulbs (about 2 large) |
3 3/4 cups chopped onions |
1 tablespoon fennel seeds, crushed |
3 1/2 teaspoons minced garlic |
1 1/2 cups dry white wine |
1 1/2 cups canned low-salt chicken broth |
3/4 teaspoon (packed) crushed saffron threads |
Directions:
1. Heat oil in heavy large pot over medium heat. Add fennel, onions and fennel seeds; cook until fennel and onions are very tender, stirring occasionally, about 1 hour. Add garlic; stir 2 minutes. Add wine, broth and saffron; simmer until thick, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, before using.)
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