olive oil
fennel bulb
1 medium onion
½ cup white wine
4 roma tomatoes (or other varieties)
3-4 cloves of garlic
chili flakes
saffron threads
pastis (Pernod, Ricard, etc.)
1 cup of stock (fish, chicken, vegetable) or bean-cooking liquid
1½ cups cooked white beans
Cut into wedges
- 1 fennel bulb
In a large frying pan, heat
- 2 glugs olive oil
Fry fennel until golden. Lower heat and add
- 1 medium onion, diced
- ¾ tsp salt
and cook until tender. Add more oil if needed and add
- 3-4 cloves garlic, minced or sliced
Cook briefly, add
- ½ cup white wine
Bring briefly to boil and add
- 4 Roma or an equivalent volume of other tomatoes, cored and diced
- chili flakes, to tast
- pinch saffron threads
- splash of pastis
- 1 cup fish, chicken or vegetable stock (see note, below)
- 1½ cups beans
Let simmer together until tomatoes are cooked down. (In the original recipe, you’d add fish at this point and just cook until the fish is cooked through.) Taste for salt and pepper.
Note: You can use the bean cooking liquid instead of the stock if you prefer.
Adapted from a recipe in The Zuni Cafe Cookbook by Judy Rodgers.