By Gabrielle Hamilton
Updated Oct. 11, 2023
- Total Time
- 30 minutes, plus 2 hours marinating
- Prep Time
- 2 hours
- Cook Time
- 30 minutes
- Rating
- 4(60)
- Notes
- Read community notes
The marinade here — a classic Sauce Victor, though ours is particularly bracing — is so all-purpose, we make it by the half gallon at Prune, in New York. But even at home, where you don’t often go through two quarts of dressing a day, I’m pretty certain a solid two cups will not go to waste. If I were you, I’d start with sturdy lettuces, braised celery hearts, all the escaroles and chicories and hardy greens, then see what you think of it on all the crucifers, well boiled, drained and chilled. I often save the pooled dressing after the fennel is removed — another real cook’s treat — and drown my toast, lentils, bulgur or fregole pasta in it. You might like to, also.
Featured in: Feast in New York City
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:8
- 8fennel hearts
- 6cups chicken broth
- 1tablespoon black peppercorns
- 5bay leaves
- Salt
- 30oil-packed anchovies, minced
- 5cloves garlic, finely minced
- 1teaspoon chile flakes
- 1cup lemon juice
- 3cups olive oil
- Freshly ground pepper
- 4tablespoons freshly chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
857 calories; 85 grams fat; 12 grams saturated fat; 0 grams trans fat; 61 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 11 grams protein; 930 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Remove big, fibrous outer stalks of each head of fennel until you reveal the next tier of white fennel. Trim the tops, then wash thoroughly.
Step
2
Place fennel heads in pan and cover with chicken broth. Scatter with peppercorns and bay leaves. Season with salt gently. (The fennel itself has some salinity.)
Step
3
Cover with parchment and foil, and bring to a simmer on the stove top. Lower heat to barest flame possible, and let braise for 15 or 20 minutes until soft and tender when you pierce deep into the base with a blade or skewer.
Step
4
Remove seal, and lift cooked fennel out onto a drying rack set over a sheet pan to fully drain and cool.
Step
5
When they are cool enough to handle, pull off any of the tough remaining outer layers to reveal the tender hearts.
Step
6
Stir together the anchovies, garlic, chile flakes, lemon juice, olive oil, salt and pepper. Make the marinade bright, assertive and bracing. Marinate the fennel hearts for at least 2 hours in the refrigerator.
Step
7
Finish with freshly chopped parsley.
Ratings
4
out of 5
60
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Tracy B
Is there something I could use instead of anchovies? I just cannot even stand to look at them.
Robert
A life-changing marinade and sauce that has infinite uses. Try it on poached, white asparagus.
Jg
Just made this...actually the Sauce Victor makes 4 cups, not two. But to marinate and cover the fennel, you need all of it. And it's pretty fabulous...the leftovers will go nicely on some bitter greens.
Miachel
Read this in The New York Times Magazine. Congratulations on your wedding and more importantly THANK YOU for sharing this divine recipe with the world. First coveted only at your restaurant, now the sauce is covering everything I cook at home. Can't wait to share it with my mom.
Clover
Is there a reason I can't just put a lid on the braising pan instead of the parchment paper and foil?
twwren
This seems like it would be a good topping on baked fish, salmon say. anyone try it? I think I will.
twwren
Yes. You will need to be capable of dividing by two.
Val in Austin
I made this exactly as described and, while it was an elegant and unusual addition to my dinner party, I'm mixed on whether I'd make it again. It took quite a bit of time to wash and prepare the eight fennel bulbs, it was expensive ($4/each), and it tasted meh. That said, I took Ms. Hamilton's suggestion to save the pooled dressing. Today I marinated Christmas Lima beans (cooked from dried) in the dressing and all I can say is - Oh. My. Total deliciousness!
Helene
So what do you do with the fennel parts you removed after cooking?
Anthony
I've done this 4 times now and it's absolutely delicious and a really pleasant surprise to anyone trying it for the first time!The only changes I made to the recipe were cooking the fennel for longer than stated: about 30-35 minutes. Also, I whizzed the marinade/dressing.I can't recommend this dish highly enough!
susy
this is like puntarelle salad they serve in Rome in spring... I think the anchovy sauce would be better on shaved raw fennel or something bitter like escarole, radiccio, chicory or frisée leaves...
Debby
How come you can't just put a lid on it?
Clover
Is there a reason I can't just put a lid on the braising pan instead of the parchment paper and foil?
Joan
Are the fennel heads cut in half before they are braised? The photo seems to suggest this, and it would help with the preparation.
Peter
Seems like a very pricey list of ingredients. I don't doubt it would be delicious, though.
Anthony
Most of the ingredients you'd probably already have at home; I'd say the only thing that might really cost anything is the fennel, but if you buy it in season it shouldn't be more than a couple of dollars/euros/pounds.
Jen in Astoria
QUESTION: Can I havle this recipe?
twwren
Yes. You will need to be capable of dividing by two.
Kelly
This looks delicious. Is there a good way to reheat it as a side or is it better served cold?
Tracy B
Is there something I could use instead of anchovies? I just cannot even stand to look at them.
Bettina F.
Maybe experiment with miso? If you can't look at anchovies can you deal with fish sauce? Miso + Fish Sauce?
Roland Riopelle
Try using Thai fish sauce or Worchestshire (sp?) sauce to taste, if you can't stand to look at those anchovies. They'll give you a similar flavor. And you could use anchovy paste too, but my guess is that wouldn't appeal to you.
fred b
tracy: try swedish fish! fred
twwren
This seems like it would be a good topping on baked fish, salmon say. anyone try it? I think I will.
Robert
A life-changing marinade and sauce that has infinite uses. Try it on poached, white asparagus.
Ann from Sonoma
Delicious but a lot of olive oil! And I couldn't see the need to "seal" the deep saucepan, since my hearts were completely immersed.
The copious marinade will live on for months! Thanks for a unique vegetable!
Miachel
Read this in The New York Times Magazine. Congratulations on your wedding and more importantly THANK YOU for sharing this divine recipe with the world. First coveted only at your restaurant, now the sauce is covering everything I cook at home. Can't wait to share it with my mom.
Private notes are only visible to you.
