Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 large bulb fennel, trimmed, cored and thinly sliced, fronds reserved for garnish
1 teaspoon fennel seed
1/4 teaspoon salt
Freshly ground pepper, to taste
2 large tomatoes, diced
1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
1/2-3/4 cup reduced-sodium chicken broth, or water, divided
2 tablespoons Pernod, or other anise-flavored liqueur (optional)
2 tablespoons finely chopped flat-leaf parsley, or fennel fronds for garnish
Heat oil in a 12-inch cast-iron skillet over high heat. Add fennel and cook, stirring often, until it starts to brown, 4 to 5 minutes. Season with fennel seed, salt and pepper. Add tomatoes, bring to a simmer and cook until the tomato juices are slightly reduced, about 4 minutes. Add potatoes and 1/2 cup broth (or water); cover the pan tightly and simmer over medium-low heat, checking every 10 minutes to make sure the pan juices don't run dry. If necessary, add more broth (or water), 2 tablespoons at a time, to prevent scorching. Simmer until the potatoes are tender, about 20 minutes. Uncover, add Pernod (or other liqueur), if using, and simmer for 3 to 4 minutes more. Serve garnished with parsley (or fennel fronds), if desired.
148 calories;4 g fat(1 g sat); 6 g fiber; 26 g carbohydrates; 4 g protein; 51 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 1332 IU vitamin A; 30 mg vitamin C; 54 mg calcium; 1 mg iron; 270 mg sodium; 954 mg potassium