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.

Ratings & Reviews

Gtenhoopen's Review

February 29, 2012
This recipe was just okay. The fennel gets lost in the onions as they both have the same texture. This is an okay side dish but nothing stellar.