All to often the fennel bulb is used but the stalk and fronds are discarded, but I love this particular recipe as nothing is wasted. Depending on the time of year and where you get your fennel from the size can differ enormously. The recipe below uses what I would consider a medium-sized fennel bulb (approx 550 g).
This is an excellent side dish served with roast pork.
Serves 4 as a side dish
1 fennel bulb (550 g)
20 ml olive oil
1 tsp salt
Finely grated zest of 1 orange
1. Quarter the bulb part of the fennel and then thinly slice the quarters. Roughly chop the fennel stalks, picking of most of the fronds.
2. Put the fronds in a small bowl and off to one side (you will need these later on).
3. Place the sliced fennel bulb and stalks into a medium sized saucepan with 200 ml water, the oil and salt. Bring to a simmer and let simmer for 30 minutes, stirring a couple of times throughout the cooking time.
4. Once the 30 minutes is up remove the pan from the heat and stir through the orange zest and reserved fennel fronds.