FENNEL AND BEAN SOUP

1 1/2 cups dried white beans
1 pound smoked ham hocks
8 cups water
1-2 large bunches of fennel leaves
1 onion, finely chopped
4-5 cloves garlic or garlic scapes, minced
1 bay leaf
3 tsp. black pepper
1 cup chopped cabbage (or other greens)
3 cups chopped potato (about 3 large potatoes)
1 bunch green onions
3 tablespoons olive oil
½ pound ground pork sausage, cooked & drained

Place the ham hocks, dried beans and water in a large pot and bring to a boil. Reduce heat and simmer about 1 hour until the pork is tender and the beans can be mashed. Trim stems off fennel and chop leaves. Set aside. Add the onion, garlic, bay leaf and pepper to the pot. Simmer 5 minutes. Add the fennel, cabbage, potatoes, scallions, olive oil, and browned sausage. Return the soup to a boil and simmer until vegetables are tender-about 20 minutes. Serve hot.

(from Portuguese Homestyle Cooking)

Cucumbers and Fennel with Dressing

4 medium cucumbers (about 2 pounds)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon fennel seed (I used minced leaves instead)
1/2 teaspoon salt
1 small Onion, finely chopped 1/4 cup

Dressing:
1 cup mayonnaise or salad dressing
1/4 cup finely chopped spinach
1/4 cup chopped fresh parsley
1 tablespoon Fennel leaves
2 teaspoons wine or herb vinegar

Cut cucumbers lengthwise in half and remove the seeds. Cut each half lengthwise into 4 strips. Cut each strip into pieces, about 2 inches long. Place the cucumbers in a glass or plastic bowl. Shake oil, lemon juice, fennel seed, salt and onion in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 12 hours, stirring occasionally. Prepare the dressing by placing all ingredients in blender or food processor. Cover and blend on high speed, or process, until smooth. Refrigerate at least 2 hours. Drain the cucumbers. Serve with dressing. 8 servings. NOTE: If you use leaves instead of seeds double or triple the amount.

Carrot Salad with Fennel

2 tablespoons chopped fennel leaves
3 cups grated carrots
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard

Mix together the fennel and carrots. Whisk the oil, lemon and mustard together. Pour over the carrots and mix well. Cover and chill for one hour or more before serving, stirring occasionally.

Fish with Garlic and Fennel

3 pounds whole dressed fish
15 garlic cloves
salt and pepper
olive oil
fennel branches

Sprinkle the fish with salt and pepper inside and out. Place the UNPEELED cloves of garlic inside the fish. In a large baking dish, lay the fennel branches, place the fish on top, and brush with olive oil. Bake for about 45 minutes in a 350 degree oven, brushing often with the olive oil.

Chinese Five-Spice Powder

1 Tbs. black pepper
1 Tbs. ground anise
1 Tbs. ground fennel seed
1 Tbs. ground cinnamon
1 tsp. ground cloves

Mix and store in an airtight jar.

Special Butter for Fish

1/4 cup butter
2 tsp. lemon juice
dash of salt and pepper
2 Tbs. chopped fennel leaves

Combine all and refrigerate. Use on baked or grilled fish.