I really love raw
fennel in dishes like this.
Not exact matches
Fennel's licorice -
like flavors play exceptionally well with the shellfish
in this brothy, spicy
dish.
Asafetida (a garlicky resin from the sap of a
fennel -
like plant; it's often used
in lentil
dishes) and fenugreek provide its pleasantly pungent aroma.
Chef Vicente Torres creates imaginative
dishes like creamy rice with razor clams and octopus carpaccio — an intoxicating reinvention of paella — and the regional fish lubina (sea bass) served
in a bouillabaisse of
fennel and mussels.