Confit Fennel With Capsicum and Tomato

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement