Take...

2 tablespoonfuls (30ml) olive oil
2 tablespoonfuls (30ml) water
1/3 cup peeled and chopped tomatoes
6 coriander seeds
1 bay leaf
1 sprig of thyme
4 fennel bulbs
juice of ½ lemon
1 tablespoonful (15ml) chopped parsley

then...

1 combine the oil, water, tomatoes, coriander seeds, bay leaf and thyme

2 Bring to the boil and let simmer for 4 minutes

3 Cut each Fennel bulb into 4 pieces and toss them in the lemon juice

4 Add the fennel to the pan and cook gently until the fennel is tender, not soft

5 Remove the fennel using a slotted spoon and place on serving dish

6 Cook the suce quickly over a high heat until it starts to thicken.

7 Pour over the fennel and allow to cool

Herbs used; coriander thyme fennel parsley