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

Ingredients

• ¼ cup good olive oil
• 1 bulb fennel (or 2 smaller ones), trimmed and chopped
• Salt and pepper
• 1 teaspoon thyme leaves
• 1 tablespoon minced garlic
• 6 plum tomatoes, chopped (canned are fine, but drain excess liquid)
• ½ cup big, plump olives, green or black or a combination, preferably unpitted
• ¼ cup capers, optional
• 4 servings cooked fish, optional
• ½ cup chopped parsley leaves, for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    341 calories; 18 grams fat; 3 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 36 grams protein; 85 milligrams cholesterol; 433 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put 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.
2. Add 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.

40 minutes