Now when I picked up some fennel at the local fruit market my hubby looked at it with much distaste and a 'what IS that'? I knew at that point there was no putting it in a salad and feeding it to him so cooked it must be.... and guess what? He thought it was yummy!
For those who haven't had/cooked with fennel it's like a slightly aniseedy celery. A bit more robust in texture though. It features in a lot of mediteranean cooking and the seeds are used extensively in many cuisines.
Challenge yourself - buy some! It's in season at the moment so very cheap - around $1-2 for a bulb.
1 tb tomato paste
2 tb olive oil
Salt and pepper to taste
Heat oil in deep frypan, and cook the chorizo on each side - when done, take out of the pan and set aside.
Add the onion, fennel, garlic and rosemary, add about 1 cup of the stock and simmer until fennel and onion softens (about 8-10 minutes)
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