WHEN Maria Primikiri from Folegandros gave me the recipe for this wild fennel stew, which is served over fried bread, I immediately loved the idea. The fragrant wild fennel that grows all over the Greek islands is mostly used as an herb to add aroma to various vegetable, meat and fish dishes. Because wild fennel is not easily found in the United States, I substituted regular fennel bulbs, including their tops, and added fennel seeds, creating almost the same flavorful dish.
