Summary

Ingredients

• 2 tablespoon olive oil
• 750 g fennel
• 1 lemon (s), add the juice
• 0.5 teaspoon ½ marjoram, dried
• 0.5 teaspoon ½ coriander, crushed
• Salt and pepper, a.d. Mill
• 1 tablespoon tomato paste
• 250 g tomato (s), very ripe
• 1 bunch parsley

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Instructions

1. Wash and clean the fennel bulbs and cut lengthways into 1/4. Skin and chop tomatoes. Chop the parsley.
2. Heat the olive oil in a large saucepan and put the fennel in it, pour the lemon juice over it and brown the fennel on all sides.
3. Add marjoram, coriander, pepper and salt and fry for another 2-3 minutes, turning several times.
4. Add tomato paste and chopped tomatoes and bring to the boil briefly; then turn the heat down.
5. Let the fennel simmer in the pot with the lid closed for approx. 20 minutes, stir it from time to time, add a little water if necessary.
6. Season the dish to taste before serving and sprinkle with chopped parsley.