Confit Fennel With Capsicum and Tomato
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 fennel bulbs
- 1 onion
- 1 bulb of garlic
- 2 tomatoes
- 2 red capsicums (bell peppers)
- 6 anchovy fillets
- 4.92 ml capers
- 6 mint leaves
- 29.58 ml olive oil
- 236.59 ml chicken stock
- salt & pepper
- 56.69 g parmesan cheese, freshly grated
directions
- Peel and seed the tomato, chop the capsicum and finely chop the onion and garlic.
- Melt the onion and garlic in half the olive oil until they are soft and slightly golden.
- Fry the capsicum slowly with the onions and garlic until it is well cooked and tender.
- Add the chopped onion and cook it till soft.
- Add chopped anchovy fillets, capers and mint and stir together.
- Allow to cool, then blend this mixture with the chicken stock.
- Heat the oven to 180 degrees.
- Oil a gratin dish with the remaining olive oil.
- Cut the fennel bulbs in half and then into slices. Cut head to tail, not across, and you will be able to re-assemble each half-bulb face down in the gratin dish.
- Pour the capsicum-tomato-stock mixture over and around the fennel. Add salt and pepper to taste.
- Cover with aluminium foil and bake for 1 hour or until the fennel is soft but not completely cooked.
- Remove the foil and cook a further 15 minutes till the sauce has thickened.
- When the sauce is thick, top the fennel with the grated parmesan and return to the oven until the fennel is tender and the parmesan has melted.
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RECIPE SUBMITTED BY
Surfsider
Sydney
I live near one of Sydney's beaches as you can gather from my nickname. I'm an experienced home cook and I'm really enjoying the zaar.