Fennel Compote With Tomatoes, Olives and Fish (or Not)

5.0(34)

by Mark Bittman·published 2013-01-09

MediterraneanEasy, Sauces And Gravies, Side Dish

Servings

4 servings

Total time

40 min

Calories / serving

338 kcal

Ingredients (10)

serves

Instructions (2 steps)

01Put 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.
02Add 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.

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Rich recipe — supports nutrition-aware planning.