Fennel a la Greque


Prep time: 
30 minutes


Fennel a la Greque


  • 1 onion, chopped
  • 0.5 garlic, crushed
  • 250g tomatoes, chopped
  • 0.5 teaspoon coriander seeds, crushed
  • 50 ml dry white wine
  • 1 lemon, juiced
  • 1 fennel, sliced and blanched
  • 1 bouquet garni


Cook the onion and garlic in the oil till soft, don't allow to coloir. Add the tomatoes, bouquet garni and coriander, cook for 5 minutes to break down the tomato then add the wine and lemon juice and season. Simmer for 15 minutes. Add the strained fennel and enough of its cooking water to cover. Simmer for 15 minutes. Remove the fennel, boil down the sauce if it is too liquidy. Adjust the seasoning, pour over the fennel and cool. Refrigerate to chill and serve scattered with any reserved fennel leaves.