You can do almost anything with fennel. Possibly not boil it, it might be a bit unappetising. But fennel raw is delishhh. Fennel braised is lovely. Grilled. Roasted. Fennel with gorgonzola on pasta – divine. Fennel as an ingredient of mixed roasted vegetables. Quartered and fried until caramelised.
This here is really simple, I have lots of (home grown! HOME GROWN! in the south of England!!) tomatoes so I threw some in. And I had some plums knocking about the fridge left over after my plum cake with streusel so they joined in. It’s the flexible ingredients kind of dish - if you think this will work with fennel, it probably will.