Name: Fennel-Saffron Compote
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

This recipe was created to accompany Roasted Monkfish with Fennel-Saffron Compote

Recipe notes

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