Fennel Compote with Tomatoes, Olives and Fish (or Not)

1/4 cup good olive oil

1 bulb fennel (or two smaller ones), trimmed and chopped

salt and pepper

1 tsp thyme leaves

1 Tbsp minced garlic

6 plum tomatoes, chopped (canned are fine but drain excess liquid)

1/2 cup big, plump olives, green or black or a combination, preferably unpitted

1/4 cup capers, optional

1/2 cup chopped parsley leaves, for garnish

Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it’s quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.

Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes.

Serve as a side dish or top with a portion of cooked fish. Garnish with parsley.

Yield: 4 servings.