Braised Fennel from Sud de France by Caroline Conran
These melting, delectable slivers of fennel are served with chorizo and rice in the Portanel restaurant in Bages as an accompaniment to wild sea bass.
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Ingredients
- salt, pepper
- pinch of thyme
- 2 tbsp olive oil
- 150 ml chicken stock
- 2 large heads (800 g) bulb fennel
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