Randy Mayor; Missie Neville Crawford
4 servings (serving size: 3/4 cup)

Serve this stewlike dish as a side to roast lamb, chicken, or fish.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper; saute 6 minutes. Add broth and next 4 ingredients (broth through garlic). Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

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