Braised fennel in spicy tomato sauce
Fennel is one of those marmite foods I think - you love it or hate it.. but even haters might be won over by this delicious braised fennel.
Fennel is a phytoestrogen - and so can yield some benefits to women struggling with menopausal symptoms.. although treatment is typically using more powerful creams, teas etc.. However I won't let that stop me viewing this as a great food to enjoy!
It might seem like an excessive dirtying of kitchen pots to cook the tomoato sauce separately from the fennel - but it's worth it to bring the extra depth and sweetness to the tomatoes in my opinion!
I made this as a side dish to simply cooked monkfish fillets - but you can eat it with any white fish - or it would also go fabulously with mackerel (including my fabulous celeriac and cauliflowe smoked mackerel fishcakes), or any grilled meat. For a veggie option top with some griddled halloumi or baked feta. Yum!
All you need (for 2)
I fennel bulb
4-5 cloves garlic
1 tin chopped tomatoes
1 small onion
1 walnut sized piece fresh ginger
1/4-1tsp chilli flakes (to taste)
1 1/2 tbsp tomato paste
3 tbsp white wine (or chicken stock if not vegetarian)
Olive oil
Parsley (1-2 tbsp chopped)
Coriander (1-2 tbsp chopped)
All you do:
Finely chop the onion and fry in a good glug of olive oil til transparent. Add 3 crushed cloves garlic, the ginger, pealed and finely chopped and the chilli flakes (according to how hot you want the sauce), fry for a couple more minutes.
Add the tomato paste and the wine/chicken stock (or water and a dash of lemon juice) and allow to bubble briefly.
Add the tinned tomatoes and the herbs and simmer on a very low heat for 10-15 minutes to allow to thicken. Season and taste - adding a pinch of sugar if the tomatoes are very sharp.
Chop the fennel into wedges, and fry in a good glug of olive oil on a med/high heat. Once on e side is browned turn and brown the second side.. in total it will take 5-10 mins. Add 2 crushed cloves of garlic and fry for a further 2 mins.
Add the tomato sauce to the fennel, cover and simmer for 20-30 mins until the fennel has softened (it can still have some bite).
Check the seasoning and enjoy!
