Fennel Confit

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Fennel Confit

 

3 fennel bulbs, tough outer layer removed

3 cups extra-virgin olive oil

1/2 teaspoon salt

1/4 to 1/2 teaspoon red pepper flakes

4 star anise pods

 

Cut the fennel bulbs in half and remove the core. Place all ingredients in a

medium saucepan and bring to a simmer over medium heat. Cook for 30 minutes.

Cool to room temperature in the saucepan and then strain the oil into a bowl or

bottle. Store the fennel-infused oil in the refrigerator, covered. It can be

used to dress salads or drizzle over fish.

Remove the star anise, and cut the cooked fennel into strips, and serve with the

striped bass and tomato-sauce assembly.

Makes 2 cups.