Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Heat evoo in a heavy bottom pot or rondeau over medium high heat.
Add garlic. Cook until golden brown, about 3 minutes.
Add remaining ingredients, except for Fennel Fronds. Bring to a boil.
Reduce heat to medium low. Cook until fennel is very tender, about 30 minutes.
Remove from the heat and cool completely.
Strain fennel from the liquid.
Transfer to clean food storage containers. Evenly distribute the fennel fronds over the fennel. Cover, label, date and store refrigerated.
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