Ingredients Jump to Instructions ↓

  1. 3 fennel bulbs, tops removed and set aside

  2. 1 cup unsalted butter

  3. 1 yellow onion, chopped

  4. 6 cloves garlic, minced - divided use

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon ground black pepper

  7. 2 (28-ounce) cans chopped Italian style tomatoes, undrained

  8. 2 tablespoons unsalted butter

  9. 2 cups chicken broth

  10. 1/2 cup Pernod

Instructions Jump to Ingredients ↑

  1. Coarsely chop 2 of the fennel bulbs. Finely chop the third; set aside. Melt 1 cup butter in a large saucepan over low heat. Add coarsely chopped fennel, onion and 4 of the garlic cloves; cook until limp, about 15 minutes. Season with salt and pepper. Add tomatoes with their liquid and simmer, uncovered, for 30 minutes. Process vegetable mixture in small batches in a food processor, and then pass through a food mill. Return to pan. Melt 2 tablespoons butter in a small saucepan over medium heat. Add finely chopped fennel and sauté with remaining 2 cloves garlic until softened, about 5 minutes. Chop leafy tops of fennel. Add sautéed fennel, leafy tops, chicken broth and Pernod to tomato mixture. Simmer until heated through, about 5 minutes. Serve immediately.


Send feedback