LibreRecipes

Fennel-Saffron Compote

Rating

Calories

174.0

Protein

3.0

Sodium

58.0

Fat

10.0

This recipe was created to accompany Roasted Monkfish with Fennel-Saffron Compote

4 tablespoons olive oil

4 1/2 cups chopped fresh fennel bulbs (about 2 large)

3 3/4 cups chopped onions

1 tablespoon fennel seeds, crushed

3 1/2 teaspoons minced garlic

1 1/2 cups dry white wine

1 1/2 cups canned low-salt chicken broth

3/4 teaspoon (packed) crushed saffron threads

Heat oil in heavy large pot over medium heat. Add fennel, onions and fennel seeds; cook until fennel and onions are very tender, stirring occasionally, about 1 hour. Add garlic; stir 2 minutes. Add wine, broth and saffron; simmer until thick, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, before using.)