Moroccan cuisine · Vegetable Dishes

Tajine Bissbas

Fennel wedges braised with onions in a saffron-lemon broth until butter-soft, finished with olives.

Ingredients · for 4 servings

• 3 fennel bulbs
• 2 onions
• 3 garlic cloves
• 0.5 g saffron threads
• 1 tsp ginger (ground)
• 1/2 preserved lemon
• 100 g green olives
• 1 bunch fennel fronds
• 5 tbsp olive oil
• 1 organic lemon
• Salt, pepper

Instructions

1. Pluck off the fennel fronds and set aside, trim the bulbs, cut out the hard core in a wedge shape and cut the bulbs into 2 cm wedges.
2. Let the saffron threads steep in 3 tbsp hot water for 5 min, slice the onions into half-rings, grate the garlic and cut the preserved lemon into thin strips.
3. Heat the olive oil in a tagine and sear the fennel wedges for 3 min per side until the cut surfaces show golden marks, then remove.
4. Soften the onions, garlic and ginger in the same oil for 6 min, deglaze with the saffron water and 200 ml water, and season with salt and pepper.
5. Return the fennel wedges and braise covered for 25–30 min until they can be pierced easily; add the olives and preserved lemon 10 min before the end.
6. Season with the lemon juice, sprinkle with the chopped fennel fronds and serve warm with flatbread.