Braised Fennel and Potatoes

From "Mafiosa's Cucina" at the HBO The Sopranos BBs

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  large fennel bulb, with fronds (sometimes called anise)
• 1  large onion, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices (2 cups)
• 1⁄4 teaspoon black pepper
• 1  teaspoon salt
• 3  tablespoons extra virgin olive oil
• 1  lb  red boiling potato
• 1⁄2 cup water

Directions

1. Chop enough fennel fronds to measure 2 tablespoons, then cut off and discard stalks from bulb. Quarter bulb lengthwise and core, then cut lengthwise into 1/4-inch-thick slices.
2. Cook fennel, onion, pepper, and 1/2 teaspoon salt in oil in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
3. Meanwhile, cut potatoes crosswise into 1/4-inch-thick slices.
4. Add potatoes and remaining 1/2 teaspoon salt to fennel mixture and cook, uncovered, stirring frequently, 3 minutes. Add water and cook, covered, stirring once, until potatoes are tender, 10 to 12 minutes more. Stir in fennel fronds before serving.