2 bulbs Fennel cut into quarters
1 tablespoon Olive Oil
3 tablespoons Shallots finely chopped
2 Organic Tomatoes peeled and cut into quarters
1 cup Vegetable Stock
1 tablespoon Dill
1 teaspoon Coriander Seeds
Steam the fennel for 5 minutes, or place it in the microwave with a little water and cook on high for about 3 minutes or until slightly tender.
In a sauté pan, heat the oil over medium high heat.
Add the shallots and cook, stirring until soft, about 1 minute.
Add the tomatoes, fennel and vegetable stock.
Reduce heat to low and cook for about 8 minutes.
Remove from the heat and stir in the dill and coriander.
Serve as an accompaniment to chicken or grilled fish.