Combine in a large non-reactive pan. Bring to a boil, cover and simmer for 10 minutes:
1½ cups water
½ cup dry white wine
1 small onion, minced
3 cloves garlic, minced
3 tablespoons olive oil
juice of 1 lemon (about 3 tablespoons)
1 teaspoon white wine vinegar
1 teaspoon sea salt
1 teaspoon coriander seeds
½ teaspoon fennel seeds, lightly crushed
½ teaspoon peppercorns
1 sprig fresh thyme
1 bay leaf
After 10 minutes, add 3 small fennel bulbs, trimmed and quartered, but still attached to the base. If there is not enough liquid, add water to cover. Simmer, uncovered, until the fennel is tender when pierced with a knife, 15-20 minutes. Let cool in the liquid. To serve, remove fennel with a slotted spoon to a serving platter and sprinkle with chopped fennel greens and 1 teaspoon minced fresh cilantro (optional). Serve the quarters whole or thinly slice them.
Serves 4-6