Fennel is fairly uncommon yet readily available on the West Coast. When cooked it becomes sweet and has a meaty texture. It’s great with whole-wheat pasta and salmon.
Slice fennel bulbs in half lengthwise, then, with flat side down, slice each half lengthwise into thin slices. Do the same with the pepper (after removing seeds and stem) and onion. Sauté onion and garlic in olive oil in a large heavy saucepan over medium heat until soft; add bell pepper, fennel and salt to taste; stir and cover. Continue cooking, stirring every few minutes. Enough liquid should come out of the vegetables to keep them from burning, but, if necessary, add a small amount of water or stock. Vegetables should be tender and done in about 10 to 15 minutes. Sprinkle with parsley and black pepper before serving.