Fagito Me Maratho (Stewed Fennel and Onions)

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“Adapted from The Foods of the Greek Islands. Posted for ZWT6. From the Greek island of Folegandros.”

Ingredients Nutrition

  • 34 cup olive oil, approximately, divided
  • 4 cups diced stale bread (whole wheat, sourdough, or multigrain)
  • 2 large onions, halved and thickly sliced into half-moons
  • 4 fennel bulbs, trimmed (leaves and tender stalks reserved)
  • 12 cup sweet white wine
  • 12 cup water
  • 1 tablespoon fennel seed, crushed
  • salt and pepper
  • 1 cup chopped fennel leaves, plus tender stalks (or fresh dill)


  1. Heat 1/4 cup oil in a large nonstick skillet.
  2. Fry the bread cubes in batches until golden on all sides, about 20 minutes, adding more oil if needed.
  3. Remove and drain on paper towels.
  4. Heat remaining oil and saute onions over medium heat until soft, about 5 minutes.
  5. Add fennel bulbs and cook 4 minutes more.
  6. Add wine and simmer 30 seconds.
  7. Add water, fennel seeds, salt and pepper.
  8. Reduce heat to low and simmer for 10 minutes, or until fennel is tender and most of the liquid has evaporated.
  9. Reserve 2 tablespoons fennel leaves and add the rest to the pan.
  10. Cook for 2 minutes more.
  11. Place fried bread cubes on a serving platter.
  12. Spoon stewed fennel over bread and sprinkle with reserved fennel leaves.
  13. Serve warm or at room temperature.

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