Peel & chop the onion into medium pieces. See our onion Tip. Also peel & chop the garlic. See our garlic Tip. Next prepare the fennel. Remove any small fronds from the stems and reserve for the garnish. Trim off the tops of the stalks and the bottom of the bulb. Cut the fennel in half lengthwise, then cut out the central stem. Slice in half again, and separate out the pieces. Cut any pieces that are too large smaller, but don't worry about getting them all uniform in size.
Chop the fresh tomatoes, if using, cutting out the white central core. Squeeze the lemon. See our lemon Tip. Chop the fennel fronds smaller in a small bowl or mug. See our herb Tip. Crush the peppercorns & coriander seeds together with a pestle & mortar, or in a small bowl with the end of a rolling pin. You want them crushed quite fine.
Add the tomato purée to a small measuring jug, and make up to about 200ml with boiling water. Stir to dissolve. Your mise en place is ready, and you can start to cook the fennel à la Grecque.
Pour a little olive oil into a large wok or high-sided frying pan. Set over a medium heat and, when warm, add the onion. Fry until the onion is just beginning to soften, about 5 minutes. Add the pepper & coriander mixture, plus the garlic and stir well, until the scent begins to rise.
Now add the tinned tomatoes, fresh tomatoes, purée & water mixture plus the lemon juice. Stir. Add the wine vinegar, oregano and season with a pinch of salt. Turn the heat up, and bring the sauce to the boil.
Next add the pieces of fennel, pushing them down into the liquid with your spoon until they are well submerged. You may need to add more water, or water & purée mix. Turn the heat down and simmer until the fennel is tender, but still retains some bite. Test a piece for done-ness by biting into it.
While the fennel à la Grecque is cooking, prepare the garnish. Chop the parsley. See our herb Tip. Top & tail the spring onions and remove the outer layer. Snip, quite finely, into a small bowl, including some of the green. Add the parsley and chopped fennel fronds, and stir to combine. When the fennel is tender, taste and season with more salt & pepper if needed. You can also adjust with any of the other flavourings, or add a pinch of sugar if too sharp. Remove from the heat and allow to cool. You can serve the fennel à la Grecque hot, but it is nicest at about room temperature. Plan ahead, it can take about an hour to cool, covered.
Serve with some crusty bread, with the garnish on the side for your guests to top the fennel with themselves, to taste.
Enjoy!
