2 fennel bulbs
2 blood or cara cara oranges
1/4 cup [60 ml] extra-virgin olive oil
Flaky sea salt
1/2 cup [120 ml] fresh orange juice
1/4 [60 ml] cup white wine
1/4 cup [60 ml] Vegetable Stock (page 222) or Chicken Stock (page 223)
Pinch of crushed red pepper flakes
Freshly ground black pepper
Pinch of fennel pollen (optional)
Cut the fennel bulb into wedges. Cut the stems into thin slices, reserving the fronds. Set aside.
Section one of the oranges by cutting off both ends. Set it on one end, and use a paring knife to cut away the peel and pith in strips, starting at the top and following the curves to the bottom. Then, holding the orange in one hand, carefully insert the blade of the knife between the flesh and the membrane to cut out the sections without any membrane attached. The sections should come out easily. Repeat with the remaining orange, and set aside.
In a large frying pan over high heat, warm the olive oil. Add the fennel wedges, using tongs to place the cut sides against the pan bottom to get a good sear. Cook until the fennel is caramelized, about 3 minutes. Flip, lower heat to medium -high, and cook on the other side until caramelized, another 3 minutes. Season with salt, toss in the fennel stems, and continue to cook until the stems are well-browned, another 2 minutes. Add the orange juice, wine, and stock, and let reduce until the sauce is thickened and the fennel is deeply seared and starting to soften, 2 to 3 minutes. Add the red pepper flakes and season with lots of salt and pepper.
Pour onto a serving platter. Garnish with the fennel fronds, orange segments, and fennel pollen. Serve warm or at room temperature.