Halve the fennel bulb and then cut into fine strips. Do the same with the vegetable onion. Sweat both together in oil (amount as desired) in a pan, then cover and turn on low heat. Stew for about 20 minutes.
Season with plenty of pepper and a little salt, serve warm or lukewarm
Intended as an accompaniment to fish dishes and especially for eaters who do not like the very intense taste of fennel.
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