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Ingredients
- 175 g (heaped 1 cup) fennel, finely sliced
- 1 shallot, finely diced
Method
- Gently boil your fennel until soft (about 5 minutes) then leave in the water to soak until it’s needed.
- Fry the shallot in the oil on a medium-low heat until translucent and starting to turn golden.
- Add the anchovies to fry with the shallot - these will almost dissolve as they cook and add a salty kick.
- Once the anchovies have broken down, a