Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Orange-Braised Fennel 3.7 (22) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 7, 2017 Print Rate It Share Share Tweet Pin Email Photo: Shimon + Tammar Prep Time: 5 mins Total Time: 50 mins Servings: 4 Serve this dish alongside our Roasted Wild Striped Bass. Ingredients 2 bulbs fennel, trimmed (1 ½ pounds) 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1 ½ cups freshly squeezed orange juice (about 3 oranges) Coarse salt and freshly ground pepper ½ cup dry white wine Directions With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side. Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm. Rate it Print