1 large fennel bulb with fronds

1 large onion, cut in half and then cut into 1/4 inch thick slices

sea salt and black pepper to taste

3 tbsp extra virgin olive oil

4 Yukon gold potatoes, peeled and cut across into 1/4 inch thick slices

1/2 cup vegetable stock or water

Pull of fennel fronds and chop enough to make 2 tbsp. Set aside.

Cut the stems off the fennel. Using a vegetable peeler, peel off the outer most layer of the bulb. Cut the bulb in half and remove the core. Cut the bulb into 1/4 inch thick slices.

Heat the olive oil in a large heavy skillet. Add in the onions, fennel, salt and pepper. Cover and cook over medium heat until onions are softened, stirring occasionally. Add potatoes to fennel and onion mixture. Mix in well stirring about 3 minutes then add in the stock or water. Cover and cook until the potatoes are tender and the liquid has mostly evaporated. Season to taste with salt and pepper. Add in the fennel fronds before serving.