Pork and fennel stew

Ingredients:

• 3 boneless pork loins, 2.5cm thick (450g total), trimmed and cut into 0.5cm wide strips.
• 1 teaspoon fennel seeds
• Juice and zest of 1 lemon
• 3 tbsp. flour
• 5 tbsp chopped fresh parsley
• 3 tbsp. l. olive oil
• 1 cup chopped shallots
• 1 small fennel root, trimmed and chopped
• 2 tbsp tomato paste
• 300 g of chopped champignons
• 1.5 cups red or white wine

Preparation:

1. Grind the fennel seeds in a spice grinder with 1 teaspoon of salt and 0.5 teaspoon of pepper, or chop with a knife. Transfer to a medium bowl and mix with the lemon juice and pork. Add the flour and stir to coat the meat. In another bowl, combine the lemon zest with 2 tablespoons of parsley.
2. Heat a deep skillet or saucepan over high heat and add olive oil. Brown the pork in batches for 1 minute per side; transfer to a plate. Add the shallots, fennel root, remaining 3 tablespoons parsley, and salt to taste. Reduce heat and simmer until the greens are wilted, 2 minutes. Add the tomato paste and cook, stirring, for 3 minutes.
3. Add the mushrooms, wine, and 1/2 cup water; scrape up any browned bits from the bottom of the pan. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through for 2 to 3 minutes. Season with salt and pepper, and top with lemon zest and parsley.