Who doesn’t like to enjoy a good spoonful? We love them! For this reason, on this occasion, we show one of the most traditional pots of Spanish gastronomy, specifically Andalusian, easy to prepare and without complications. Its about fennel stew, nutritious and delicious.
Fennel is a herbaceous plant with branches up to two meters long, of an intense green color, found in different warm areas of the world. We can find them wild in the Mediterranean area, which is used in spectacular and aromatic gastronomic recipes, it is also often used for medicinal infusions. There are multiple varieties of this type of herb, although among them the most recognized in the kitchen is sweet fennel, which usually sprouts at the beginning of March, although the heat is what influences its development. Now that you know a little more about the main ingredient of the dish, let’s go with the recipe that we show in Free Recipes to know how to make fennel stew, You’ll love it!
Ingredients to make fennel stew:
How to make fennel stew:
Here we have the list of foods you will need for this great fennel stew. First of all, it is important to emphasize that legumes should be soaked the night before, in case of not using them as a boat. If you use cooked legumes from the pot, you will have to add them with the potatoes.
Returning to the list of ingredients, the amount of meat and the type is to taste, since everything will depend on the number of diners, if you want it to have more or less flavor, etc.
Trick: The Canarian fennel stew adds an ear of corn and carrots to the list of ingredients and does not use meats. The one from Almería usually adds rice.
Put to cook in a quick pot with half a liter of water meat and legumes so that they are very tender. In this case, the cooking will be carried out in two batches. The first one should last 30 minutes without making a previous stir-fry, it’s that easy. If you don’t have a pressure cooker, you should use a conventional pot and cook these ingredients anyway, but for 60 minutes over medium-low heat. Depending on the size of the pieces, you may need a little more.
To make the Canarian version, cook the legumes with the vegetables instead of the meat.
Trick: If you are using canned (canned) legumes, don’t add them now, so cook only the meat.
After this first half hour, uncover the pot and introduce the spices, garlic, oil and salt. You can not add spices if you do not want or substitute them with others that you like more.
Add the potatoes and fennel cut into pieces of about 10 centimeters, although you can also decide if you want it in longer or shorter branches. Put the lid back on the pot and cook the fennel stew for 20 minutes. We continue over medium-low heat. If you chose to use canned vegetables, add them now.
Trick: Remember that if you cook in a casserole or pressure cooker instead of a fast pot, you should always double the cooking time.
If you have enough time, we recommend that you let the fennel stew rest for at least two hours, as this will finish set the flavors and it will be much tastier. If you can’t wait, it will still be irresistible. And ready! You already have your fennel stew recipe ready to serve, enjoy!
Fennel stew – Accompaniments
As the Andalusian fennel stew, which is the one we have shared, is already a consistent dish with many ingredients, it is preferable to opt for lighter and softer accompaniments, such as a salad or boiled rice. In the case of salad, we recommend the following: