Anchovy Braised Potatoes and Fennel
A savory delight!
Ingredients
- 1 medium onion, thinly sliced
- 1 medium-large bulb fennel, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 oz anchovy filets in olive oil
- 1 ½-2 lbs baby potatoes
- 6 cups beef stock OR chicken or vegetable stock
- 1 teaspoon Italian seasoning I like the kind with a built-in grinder that included peppers
- 1-2 tablespoons nonpareil capers
- juice and zest of 1 lemon
- freshly ground black pepper
Instructions
- In a large, deep skillet or pan with a lid, sauté the onion, fennel, garlic, and anchovy in butter/olive oil until the onion starts to soften and the anchovy breaks up. Add the potatoes in a single layer.
- Add remaining ingredients, cover, and bring to a boil. Cook for about 10 minutes or until the potatoes are tender.
- Uncover, reduce heat slightly and continue to cook until the liquid has evaporated about 10-15 minutes. Continue to cook until the potatoes brown on the bottom to your taste.
- Serve with leftover fronds if desired.