Add garlic, fennel and ham, cook over a medium heat until they just begin to turn golden.

Lower the heat under the skillet and add the onion, pepper, fennel and garlic.

Add fennel, bring water back to a boil, and cook for 3 minutes.

Add onions and fennel, and cook together until they are softened, about 5 minutes.

Add the garlic and fennel and cook, stirring, for 3 minutes.

When zucchini has begun to brown, add the tomatoes and fennel.

Heat a saucepan with half the olive oil, add the garlic, shallot and fennel.

Add onions and fennel, and cook slowly about 5 minutes, until softened.

In a large, heavy saucepan, heat the oil and add the onion and fennel.

Add the leeks and fennel, cover and cook over low heat until they are tender, about 10 minutes.