Another side from ” River Cafe 30″ by Ruth Rogers and Rose Gray.
Cut each fennel bulb vertically into eighths. Heat the olive oil in a large saucepan. Add the fennel, garlic and some sea salt and black pepper. Cook over a medium heat, stirring occasionally, for about 10 minutes or until the fennel begins to brown.
Add sufficient boiling water to come barely a quarter of the way up the fennel then lower the heat. Simmer, uncovered, for 20-30 minutes until the fennel becomes very soft. Stir occasionally and add more boiling water if needed, but there should be no liquid remaining when the fennel is cooked.