Fennel Confit with Harissa and Dill

Name: Fennel Confit with Harissa and Dill
Yield: 8 Servings
Ingredients: 1 plum tomato, cored, coarsely chopped; 1/4 cup Aleppo pepper; 1/4 cup fresh lemon juice; 2 garlic cloves; 1 tablespoons kosher salt plus more for seasoning; 1 tablespoon ground cumin; 1 1/2 teaspoons caraway seeds, finely ground in spice mill; 1 1/2 teaspoons ground coriander; 4 large fennel bulbs (about 3 pounds), cut lengthwise into 1/2”-thick slices; 7 cups (or more) olive oil; 1/2 cup chopped fresh dill, divided

By Michael Solomonov

November 14, 2011

Recipe notes