Cut the
fennel in half and remove bruised outer layers. Cut it into quarters,
remove the tough one and cut in 1/4-inch slices, you should have about 6
cups. Cook the fennel in boiling salted water for 3-5 minutes until al
dente; do not overcook. Drain.
Bring the
vegetable stock to a simmer in a large saucepan. Add the onion and cook,
covered, until tender, about 10 minutes. Add the fennel, tomatoes,
orange zest and thyme and simmer, covered, until very tender, about 15
minutes. Uncover the pan, raise the heat, and reduce liquids rapidly.
Add the
optional Pernod or ouzo, and season with salt and pepper. Top with the
toasted anise seeds if desired. This may be served hot or at room
temperature.
Serves 8
To really play up the anise flavor of this
celery like vegetable, add a little Pernod or anise seeds.
