Recipe

Confit Fennel With Capsicum And Tomato Recipe

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Ingredients

Directions

Step #1 Peel & seed the tomato, chop the capsicum & finely chop the onion & garlic.
Step #2 Melt the onion & garlic in half the olive oil until they are soft & slightly golden.
Step #3 Fry the capsicum slowly with the onions & garlic until it is well cooked & tender.
Step #4 Add the sliced onion & cook it till soft.
Step #5 Add sliced anchovy fillets, capers & mint & stir this together.
Step #6 Allow to cool, then mix this mixture with the chicken stock.
Step #7 Heat the oven to 180 degrees.
Step #8 Oil a gratin dish with the remaining olive oil.
Step #9 Cut the fennel bulbs in half & then into slices.
Step #10 Cut head to tail, not across, & you will be able to re-assemble each half-bulb face down in the gratin dish.
Step #11 Pour the capsicum-tomato-stock mixture over & around the fennel.
Step #12 Add salt & pepper to taste.
Step #13 Cover up with aluminium foil wrap & bake for 1 hr or until the fennel is soft but not completely cooked.
Step #14 Remove the foil wrap & cook a further 15 mins till the sauce has thickened.
Step #15 When the sauce is thick, top the fennel with the grated parmesan & return to the oven until the fennel is tender & the parmesan has melted.
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