Nutrition per serving may change if servings are adjusted.
1/4 cup whole coriander seeds
1 tablespoon whole black peppercorns
4 large sprigs fresh thyme, or 1 teaspoon dried
4 large sprigs fresh parsley
3 bay leaves
2 cups reduced-sodium chicken broth
1/3 cup dry white wine
1/3 cup lemon juice
1/4 cup tomato paste
1 cup water
1 tablespoon extra-virgin olive oil, divided
1 large onion, cut in half lengthwise and sliced, divided
6 large bulbs fennel, trimmed and cut into wedges, divided, plus 2 tablespoons chopped fennel fronds for garnish
Salt & freshly ground pepper, to taste
Tie coriander seeds, peppercorns, thyme, parsley and bay leaves together in a piece of cheesecloth. Whisk together broth, wine, lemon juice, tomato paste and water in a medium bowl.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the onion and half the fennel; cook, stirring, until the vegetables are limp and starting to color, about 10 minutes. Pour in half the broth mixture, tuck the spice bag into the vegetables and bring the liquid to a boil. Cook over high heat, stirring occasionally, until the fennel is tender and the sauce has thickened, about 10 minutes. Season with salt and pepper and transfer the mixture to a large bowl, reserving the spice bag.
Wipe out the pan, pour in the remaining 1 1/2 teaspoons oil and repeat the above steps with the remaining ingredients. Let cool and discard spice bag. Serve at room temperature, garnished with chopped fennel fronds.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Return to room temperature before serving.