Fennel Compote with tomatoes and olives

This recipe is from the NY Times and really simple and delicious. The author suggests to serve it on fish, however, I served it on pasta and it was wonderful

Fennel Compote

 

  • 1/4 cup good olive oil
  • 1 bulb fennel (or 2 smaller ones), trimmed and chopped
  • Salt and pepper
  • 1 teaspoon thyme leaves
  • 1 tablespoon minced garlic
  • 6 plum tomatoes, chopped (canned are fine, but drain excess liquid)
  • 1/2 cup big, plump olives, green or black or a combination, preferably unpitted
  • 1/4 cup capers, optional
  • 4 servings cooked fish, optional
  • 1/2 cup chopped parsley leaves, for garnish

PREPARATION

1.
Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it’s quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.
2.
Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or top with a portion of cooked fish. Garnish with parsley.
YIELD
4 servings
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2 thoughts on “Fennel Compote with tomatoes and olives

  1. Diane January 17, 2013 / 9:39 am

    Making this at Copper this weekend to put on salmon. Thanks for the idea.

    • whatsanniecooking January 17, 2013 / 12:24 pm

      I think you will love it Diane!

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