I use this recipe when I am cooking fennel or a dish that has fennel in it. I like this recipe as it gives me something to do the stalks and fronds I cut away from the bulbs.
INGREDIENTS: Stalks and fronds from 2 fennel bulbs, kept separate, all stalks sliced thinly, 1 cup of loosely packed fronds reserved for broth ½ yellow onion, diced ¼ inch 1 small carrot, cleaned and thinly sliced 1 celery stalk, cleaned and thinly sliced 1 teaspoon crushed fennel seeds 1 sprig of thyme ½ teaspoon whole pepper corns or a pinch of fresh ground ½ cup dry (white) vermouth or white wine -OPTIONAL- 2 tablespoons Pernod or other pastis, if you have it 4-5 cups water olive oil as needed
METHOD:
Heat a 3-4 quart saucepan over medium-high heat. Barely film it with oil, and when hot, add half the fennel stalks, onions, carrot, and celery. Sauté until softened and fragrant, and just starting to pick up a little color.
Add the rest of the vegetables, the fennel seeds, thyme, and peppercorns. If using, add the Pernod and bring to a boil and cook until reduced by 90%. Add the vermouth or wine. Bring to a boil and reduce by 90%. Add the water along with the fennel fronds, stir to mix all the ingredients and bring to a boil. Skim any foam that surfaces.
Reduce the heat to a simmer and partially cover the pot. Simmer until the liquid has reduced by half or the broth tastes strong enough. Let the broth cool, then strain through a cheesecloth or tea-towel lined strainer. The broth can used now, or let it cool and skim any fats before using. It will keep for 3-4 days in the refrigerator or quite a while in the freezer.
Chef’s Notes:
I use this broth anytime I am cooking fennel or dish with fennel. It makes an excellent cooking medium for shrimp, whether you are steaming, boiling, or sautéing the shrimp. It adds a lot to Braised Chicken with Fennel and Olives, as well. Combining this with orange juice and dried orange peel makes a nice dish with either fennel bulbs, shrimp, or chicken.
Yield: Around 2 cups
Source: Chef Andrew E Cohen
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