FENNEL COMPOTE WITH TOMATOES, OLIVES AND FISH (OR NOT)

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

Provided by Mark Bittman

Categories easy, sauces and gravies, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 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)
1/2 cup big, plump olives, green or black or a combination, preferably unpitted
1/4 cup capers, optional
4 servings cooked fish, optional
1/2 cup chopped parsley leaves, for garnish

Steps:

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.
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.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 425 milligrams, Sugar 5 grams