**Salads with red pepper, sweet onion, and lemon zest; potatoes and homemade mayonnaise; chicory and avocado; a raw peeled orange and thin prosciutto slices, or watercress; **It makes a fantastic beginning or an appropriate addition to roast meats when sautéed in olive oil and simply seasoned with black pepper and salt. **It goes well with couscous or tagines. Some people, however, like to cook it and offer it on the side because of its powerful flavor. **Served in a compote. Fennel and onions should be chopped in equal amounts. In a large skillet, brown the onions in olive oil, then add the fennel, a little water, paprika, salt, and pepper to taste. Cover and cook for 20 minutes on low heat. **Ember. One of the greatest methods to try it is in this manner. Quarter the bulb and cook it in olive oil until it turns a gorgeous golden color. Reduce the liquid by half by adding vegetable or chicken broth. If desired, peel an orange and slice it thinly before garnishing with fennel. You may also braise it, then top it with Parmesan and brown it under the grill for a few minutes. **Soup with fish. In bouillabaisse and fish soups in general, fennel is a must-have component. **Soup made with squash. Preheat the oven to 350°F and roast the squash and garlic until soft. Cook for about 15 minutes after sautéing the chopped onion and fennel in oil, then adding the broth and squash. Add the ground cumin, fennel, and coriander seeds, mix until smooth, and serve with a tablespoon or two of yogurt on top; **oven-roasted potatoes and fennel. Slice the fennel and onion and dice the potatoes. Toss the veggies in the olive oil, ensuring sure they are completely covered. Add the chopped parsley, salt, and pepper, and bake in a single layer on a baking sheet at 240° C. Cook for about 30 minutes, stirring occasionally. **Risotto. Season with freshly grated nutmeg after browning the chopped onion and fennel in butter. Cook for 10 minutes, then whisk in the arborio rice to coat the grains with butter. Pour hot broth into the mixture in a slow, steady stream, as you would for risotto. Serve with a drizzle of olive oil and grated Parmesan cheese towards the conclusion of the cooking process; **Casserole with tomatoes and fennel. Chop an onion and cook it in oil for ten minutes. Cook for 10 minutes after adding the fennel slices. Tomatoes and black olives, peeled, seeded, and finely chopped Allow for a 10-minute reduction before seasoning with thyme and basil. **Fillet of fish In a skillet, sauté the onion and fennel, then add the garlic, lemon juice, and white wine. Cook for a couple of minutes before adding the fish and smashed tomatoes. Cook, covered, until the fish is done. Remove the fish from the pan, decrease the preparation, and cover it with it; **Fennel with beans or flageolets Fennel and onion should be chopped and sautéed in oil until soft, then add canned flageolet beans or beans, tomatoes, and a little water. Heat and serve with thyme, rosemary, bay leaf, and parsley, as well as salt and pepper. **It's made using sardines and pasta in Sicily. Brown the chopped onion, then add the diced fennel, garlic, and sardines to the pan. Cook for 5 minutes with wine and water up to the height of the fennel, then add the prepared pasta and sauté over high heat; **Caldariello. Cubes of leg of lamb stewed in sheep's milk with wild fennel make up this traditional Italian Apulian stew. You may substitute goat's milk and cook a bulb of chopped fennel, as well as fennel seeds, garlic, onion, and parsley, in it. Heat the milk over high heat until it begins to boil, then reduce the heat to low and add the lamb. Cook for 2 hours and 30 minutes without allowing it to boil. Serve with toasted bread.