Fennel Compote With Tomatoes, Olives and Fish (or Not)
Updated June 10, 2024
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ 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)
½ cup big, plump olives, green or black or a combination, preferably unpitted
¼ cup capers, optional
4 servings cooked fish, optional
½ cup chopped parsley leaves, for garnish
Nutritional analysis per serving (4 servings)
11 grams carbs; 58 milligrams cholesterol; 295 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 4 grams fiber; 738 milligrams sodium; 26 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes
Comments
Loved this compote. It would be great on just rice, or over a nice bit of fish. The only addition the I would make is to add a little lemon zest. It just makes it a little brighter. MB- Once again, Bravo!!!
This compote was incredible with a filet of bluenose sea bass. I added saffron and some orange zest for even more zing.
This is a sunny dish for mid-winter. We typically eat it with pasta.
I too added the lemon zest and, as the compote seemed a little dry, i also added some white wine.
And for those who do not like " licorice" when fennel is cooked, it makes that flavor recede and gives a nice subtle, complex taste.
Loved this compote. It would be great on just rice, or over a nice bit of fish. The only addition the I would make is to add a little lemon zest. It just makes it a little brighter. MB- Once again, Bravo!!!