By Martha Rose Shulman
- Total Time
- About 1 hour 30 minutes
- Rating
- 4(68)
- Notes
- Read community notes
I can’t think of a better accompaniment for this Provençal-inspired condiment than a piece of grilled fish. For a simpler meal, try this marmalade atop a bowl of brown rice or a bruschetta.
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Ingredients
Yield:About 1⅔ cups
- 2tablespoons extra virgin olive oil
- 1medium onion, quartered lengthwise, then cut across the grain into thin slices
- 1½pounds fennel, trimmed, quartered, cored, and cut across the grain into thin slices
- Salt
- freshly ground pepper
- 3garlic cloves, minced
- 1teaspoon fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
129 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein; 485 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.
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Preparation
Step
1
Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onion. Cook, stirring, until it begins to sizzle and soften, about five minutes. Add the fennel and a generous pinch of salt. Cook, stirring often, until it begins to soften, about five minutes. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The mixture should melt down to a purée. Add the garlic, and taste and adjust salt and pepper. Stir together, cover and simmer for another 15 minutes until the mixture is lightly colored and very soft. Remove the lid, and if there is liquid in the pan, cook uncovered until the purée is thick and no more liquid remains in the pan. Stir in the lemon juice, adjust seasonings and serve. Alternately, allow to cool and serve at room temperature.
Tip
- Advance preparation: This marmalade will keep in the refrigerator for at least a week, and it freezes well.
Ratings
4
out of 5
68
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Cooking Notes
Alan
This makes a great pizza base. Smoked Gouda, marmalade, olive oil, cooked/chopped bacon, raisins, (spinach or arugula if you want). Top with some parmesan.
Leigh
I agree about the blandness, I added thyme, lemon infused olive oil and a little lemon zest. Served it with sea bass, it was delicious!
Val
I wanted a recipe to use some fennel from the garden that was a bit past it's juicy prime, and this was it. I cooked it for at least an hour and added a bit of water after 45 minutes to soften the tougher slices. Worked like a charm. Added thyme as others suggested, and was underwhelmed until I added the lemon. Fantastic! I'll be freezing this to enjoy with a perfect piece of seared halibut.
equitraveler
I added 1/2 c+ fresh orange juice to the mix, as well as 1/4 sugar. When it was cooked down, I stirred in the rind of one lime. Served as one element of an antipasti spread, along with whipped ricotta with herbs and evoo, roasted little tomatoes with thyme and shallots, and spinach with raisins and pine nuts. Well received.
bw
Never approached purée, just ended up as sautéed fennel and onion, slightly caramelized. I cooked on lowest possible heat, and ultimately tried adding a little water; didn’t help. Expect it will still be tasty, and may take a blender to it—we’ll see.
T. Next
This works really well even if you don't have quite the right ratio of onions to fennel. Delicious both times I made it.
equitraveler
I added 1/2 c+ fresh orange juice to the mix, as well as 1/4 sugar. When it was cooked down, I stirred in the rind of one lime. Served as one element of an antipasti spread, along with whipped ricotta with herbs and evoo, roasted little tomatoes with thyme and shallots, and spinach with raisins and pine nuts. Well received.
Val
I wanted a recipe to use some fennel from the garden that was a bit past it's juicy prime, and this was it. I cooked it for at least an hour and added a bit of water after 45 minutes to soften the tougher slices. Worked like a charm. Added thyme as others suggested, and was underwhelmed until I added the lemon. Fantastic! I'll be freezing this to enjoy with a perfect piece of seared halibut.
Anika
I followed the recipe exactly and it turned out SO well. I am really blown away by how something so simple can taste SO good!!! I think though the lemon juice is a must, also really fresh, organic fennel. I had it with baked cod and OMG, definitely restaurant quality! This will become a staple for me. Love it, thank you, Martha Rose Shulman!
Alan
This makes a great pizza base. Smoked Gouda, marmalade, olive oil, cooked/chopped bacon, raisins, (spinach or arugula if you want). Top with some parmesan.
Leigh
I agree about the blandness, I added thyme, lemon infused olive oil and a little lemon zest. Served it with sea bass, it was delicious!
Anne
Fennel marmalade to "crust" a pork loin roast which was previously marinated in pom/cherry juice, garlic and dried cherries. Slathered one whole jar on the roast before putting in the oven. Devine! and of course roasted fennel slices on the side.
Anne
I appreciated the comment about blandness, so added some fennel seed after it had "pureed" down, with the lemon juice. Then after turning off the heat, but still hot, added a good quality dukkah. Fabulous.
cpcooks
I found that this was very bland, so, I added some fresh thyme and that made it better.
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