One Pot Dinner - Chorizo and Fennel Hotpot

Now when I picked up some fennel at the local fruit market my hubby looked at it with much distaste and a 'what IS that'? I knew at that point there was no putting it in a salad and feeding it to him so cooked it must be.... and guess what? He thought it was yummy!

For those who haven't had/cooked with fennel it's like a slightly aniseedy celery. A bit more robust in texture though. It features in a lot of mediteranean cooking and the seeds are used extensively in many cuisines.

Challenge yourself - buy some! It's in season at the moment so very cheap - around $1-2 for a bulb.

Ingredients:

1 large bulb fennel, diced

4 chorizo sausages, sliced in 1cm slices

1 large red onion, diced

1 clove garlic, finely chopped

1 x 10cm stalk rosemary or 1 tb dried rosemary

1 x 420gr diced tomatoes

1 x 420gr can white, butter or cannelini beans

2 cups chicken stock

1 tb tomato paste
2 tb olive oil
Salt and pepper to taste


Method:
Heat oil in deep frypan, and cook the chorizo on each side - when done, take out of the pan and set aside.

Add the onion, fennel, garlic and rosemary, add about 1 cup of the stock and simmer until fennel and onion softens (about 8-10 minutes)

Add the chorizo back, and the tin of tomato and tin of beans stir through

Lastly, add the last cup of stock, and the tomato paste, salt and pepper and simmer until thickened.

You could eat this on it's own or with rice, veges or over the top vege mash.

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