Braised Fennel with Tomato, Green Olives & Capers

Braised Fennel with Tomato, Green Olives & Capers
Photo by Scott Phillips


  • 1-½ Tbs. chopped fresh flat-leaf parsley
  • 3 Tbs. capers, drained and rinsed
  • 1 large yellow onion, thinly sliced
  • 8 large green Sicilian or Cerignola olives
  • 1-½ tsp. kosher salt
  • 1-½ cups peeled, seeded, and diced fresh tomato (2 or 3 small tomatoes) OR a 28-oz. can whole tomatoes (preferably San Marzano), drained, seeded, and diced
  • 1 large fennel bulb, trimmed (¾ to 1 lb. after trimming)
  • + 1 more ingredients
    • ¼ cup extra-virgin olive oil

Cut the fennel bulb in half lengthwise and then cut each half lengthwise into four 1-1/2-inch-thick wedges. Trim a little of the core but leave enough to hold the layers together. With a pairing knife, slice the olive flesh off the pits lengthwise. In a 12-inch skillet, heat the olive oil over ...

View full recipe at Fine Cooking


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