This recipe was created to accompany Roasted Monkfish with Fennel-Saffron Compote
Recipe information
Yield
Makes about 4 cups
Ingredients
4 tablespoons olive oil
4 1/2 cups chopped fresh fennel bulbs (about 2 large)
3 3/4 cups chopped onions
1 tablespoon fennel seeds, crushed
3 1/2 teaspoons minced garlic
1 1/2 cups dry white wine
1 1/2 cups canned low-salt chicken broth
3/4 teaspoon (packed) crushed saffron threads
Preparation
Heat oil in heavy large pot over medium heat. Add fennel, onions and fennel seeds; cook until fennel and onions are very tender, stirring occasionally, about 1 hour. Add garlic; stir 2 minutes. Add wine, broth and saffron; simmer until thick, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, before using.)
