Fennel with Shrimp

Peel the onion and finely chop. Peel the garlic. Blanch the tomatoes, peel, seed and dice.

Rinse and peel the fennel. Cut 1 fennel lengthwise into eighths. Cut the remaining into quarters lengthwise and crosswise into strips.

Mix the onions and garlic in oil and cook for 5 minutes until they are soft and have some color. On medium heat, add the tomatoes and season with salt, pepper and sugar. Cook without the cover, stirring occasionally, for about 8 minutes. Simmer, then set aside.

Saute the fennel strips in 6 tablespoons of oil, but do not brown. Dissolve the saffron in a little water, then add to the fennel. Simmer covered for about 10 minutes, then season with salt and pepper.

Steam the fennel eighths for about 8 minutes. Drain. Heat 4 tablespoons of oil in a heavy pan and fry the steamed fennel eighths, then season with a little salt and pepper and keep warm.

Heat 2 tablespoons of oil in another pan and cook the shrimp at the highest level for 3-4 minutes.