Name: Braised fennel with onions and anchovies
Prep time: 10 min
Cook time: 20 min
Yield: 4 people
Cuisine: Provence
Ingredients: 4 bulb offresh fennel; 2 onions; quelques anchovies in oil; 1 tsp ofcoriander seeds; 1 tbsp ofbalsamic vinegar; 1 tbsp ofolive oil

Braised fennel with onions and anchovies

side dishes pan-frying slow cooking

Updated on 19 April 2025 by

falbala

6 reviews 4.3 : Very good

Cuisine

Provence

Level

Elementary

Preparation

10 minutes

Cooking

20 minutes

Here is my recipe for braised fennel with onions and anchovies. I’m not very used to cooking fennel bulbs; I usually eat them raw as an appetizer. But once cooked, fennel is a truly interesting vegetable—meaty and fragrant.

Here’s a recipe that couldn’t be simpler, where the onion and balsamic vinegar temper the fennel’s strong, anise-like flavor. The anchovies add a Mediterranean touch to this dish.

It makes a great side dish for steamed fish with olive oil, for example.

For

people

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4 bulb of fresh fennel
2 onions
quelques anchovies in oil
1 tsp of coriander seeds
1 tbsp of balsamic vinegar
1 tbsp of olive oil

1
Wash the fennel and trim off any damaged parts. Cut it into large cubes.
Peel the onion, remove the core, and thinly slice it. Set aside with the fennel.
2
Heat a little oil in a skillet or wok over medium heat. Once hot, add the cilantro and sauté for a few moments, then add the fennel and onion.
3
Sauté the fennel for a few minutes.
Once it has browned nicely, add the chopped anchovies and half a cup of water, then season with salt and pepper to taste.
4
Let it simmer, covered, for 10–15 minutes.
5
Once all the water has been absorbed, remove the fennel and onion.
Deglaze the bottom of the pan with balsamic vinegar, and spoon the sauce over the fennel.
6
Serve piping hot!

Comments

Python
May 1, 2021
It was delicious—served with roasted sea bass—we really enjoyed it!
Reply
Ratatouille
March 28, 2020
This braised fennel is really flavorful 🙂 It’s very easy to make, and it comes out tender and fragrant after simmering… We served it as a side dish with grilled fish, and our guests thought it was unique and delicious.
Reply