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Fennel & Onion Compote

Amy Albert

Servings: four.

This compote is an especially good side dish for salmon, halibut, or monkfish.


  • 1/3 cup extra-virgin olive oil
  • 1 medium onion, sliced 1/8 inch thick
  • 2 medium bulbs fennel, trimmed and sliced 1/8 inch thick
  • 1/2 cup homemade or low-salt chicken or vegetable broth; more as needed
  • 1/2 tsp. dried thyme
  • 2 Tbs. fresh lemon juice
  • 1/2 tsp. kosher salt; more to taste
  • 1 whole piece star anise
  • 2 Tbs. granulated sugar

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 0
  • Sodium (mg): 310
  • Carbohydrates (g): 19
  • Fiber (g): 4
  • Protein (g): 3


  • In a large, straight-sided sauté pan, heat 1/4 cup of the olive oil over medium heat. Add the onions, reduce the heat to low, and cook, stirring occasionally, until translucent, about 5 minutes; the onions should not brown.
  • Add the fennel, broth, the remaining 1/4 cup olive oil, thyme, lemon juice, salt, star anise, and sugar. Simmer, covered, stirring and checking the pan from time to time to make sure there’s enough liquid, until the fennel is very tender, about 35 minutes. The compote should be moist but the pan should be dry; if needed, raise the heat to reduce any excess liquid. Discard the star anise, adjust the seasonings, and serve.


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