Sauteed Swordfish With Fennel Total time: 30 minutes 1 medium bulb fennel 2 tablespoons olive oil 1 clove garlic, minced 1 teaspoon fresh ginger, minced Coarse salt and freshly ground pepper to taste 1 swordfish steak (about 1 pound) 2 lemon quarters.

FENNEL, ORANGE AND APPLE SKEWERS Time: 20 minutes 1/2 bulb fennel 2 or 3 clementines, tangerines or oranges 2 Granny Smith apples Juice of one lemon 20 mint leaves.

Carrot and Fennel Salad 1 1/2 teaspooons olive oil 2 tablespoons balsamic vinegar 1/4 teaspoon sugar 4 medium-size carrots, coarsely grated 1 small bulb fennel, thinly sliced A few fennel leaves for garnish, if desired.

For the Fennel: 1 bulb fennel with sprigs 2 tablespoons lemon juice 1 tablespoon sherry vinegar 1/2 teaspoon freshly ground coriander seeds 1 tablespoon minced shallots 1/3 to 1/2 cup walnut oil.

Spring goat - tender chevreau - is roasted to a turn, crispy outside and chewy-moist inside, wisely paired with strips of fresh bulb fennel.

A popular Sicilian winter salad is made with sliced blood oranges, sliced bulb fennel, and olive oil.

MONKFISH ROASTED LIKE LAMB WITH GARLIC AND FENNEL 1 large monkfish tail, about 2 to 2 1/2 pounds 3 cloves garlic, peeled 1 bulb fresh fennel, including feathery greens 6 tablespoons unsalted butter Salt and freshly ground black pepper 1 cup fish stock 1/4 cup mayonnaise 2 cloves minced garlic.

WINTER VEGETABLES BRAISED IN VERMOUTH 1 small bulb fennel, with leaves attached 1 bunch fresh carrots 8 ounces fresh mushrooms 4 tablespoons unsalted butter 2/3 cup dry vermouth 1/2 cup heavy cream Salt and freshly ground black pepper to taste.

Watercress And Fennel Salad Total time: 20 minutes 2 bunches watercress, well rinsed and dried 1 large bulb fennel 4 scallions 1/4 cup white wine vinegar 1 teaspoon Dijon mustard 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper.

Squash Soup With Fennel Total time: 1 1/2 hours 1 large bulb fennel 2 tablespoons unsalted butter 1/2 cup chopped onion 1 teaspoon fennel seeds, pulverized 4 1/2 cups Hubbard or butternut squash, in 2-inch cubes 4 1/2 cups vegetable stock or water 1 1/2 cups milk Salt and freshly ground black pepper to taste.