This is good, hot or cold, with any piece of fish. Or add a few mussels and clams and serve it as a main course.
4 small fennel bulbs
200ml dry white wine
2-3 sprigs fresh thyme
2 cloves of garlic, peeled and sliced
1 tsp coriander seeds, toasted
1 tsp fennel seeds, toasted
1/2 mild red chilli, finely chopped
Juice of 1 lemon
1/2 wine glass of Pernod
50ml good olive oil
Salt and freshly ground black pepper
A handful of fresh parsley, chopped
Preheat oven to 180C. Put all the ingredients except the parsley into a casserole with a tight-fitting lid. Bring to a simmer and bake 30-40 minutes or until the vegetables are soft and tender. Remove from the oven, check the seasoning, add the parsley and serve at room temperature or chilled.