Fennel in Olive Oil

(Zeytinyagli Rezene - Aegean Region)

1 large fennel, sliced
1 small onion, sliced
~20 ml extra virgin olive oil (half for cooking, half for after cooking)
Juice from one orange
4-5 pieces of matchstick size orange peel
4-5 tbsp water
Salt

Saute the onion with olive oil in a medium size pot. Add the rest of the ingredients. Cover and cook until there is no water left at low heat. Let it cool down first.

Arrange the Fennel in Olive Oil on a serving dish. Pour the rest of the olive oil and sprinkle the fronds over the top. Serve at room temperature or chilled.