Fennel a la Qrecque
| Yield: | 12 Servings |
| Categories: | Side dishes, Vegetables |
| 1/4 | c | Whole coriander seeds |
| 1 | tb | Whole black peppercorns |
| 4 | Large sprigs fresh thyme OR | |
| 1 | ts | Dried thyme leaves |
| 4 | Large sprigs fresh parsley | |
| 3 | Bay leaves | |
| 2 | c | Defatted reduced-sodium chicken stock |
| 1/3 | c | Dry white wine |
| 1/3 | c | Fresh lemon juice |
| 1/4 | c | Tomato paste |
| 1 | tb | Olive oil |
| 1 | Large onion, cut in half lengthwise & sliced | |
| 6 | Large bulbs fennel, trimmed & cut into wedges, plus 2 T chopped fennel fronds for garnish | |
| Salt & freshly ground black pepper to taste |
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