Stir Fried Liver and Fennel

stir fried liver and fennel

Stir Fried Liver and Fennel

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Servings: 6
Calories: 198
Prep Time 15 minutes
Cook Time 15 minutes


  • 1 1/2 lb calves' liver trimmed
  • 1 tablespoon oil
  • 1 large fennel bulb finely sliced into thin strips
  • 3 garlic cloves chopped
  • 3 tablespoons tomato puree
  • 3 tablespoons red wine
  • salt and pepper
  • 1 tablespoon chopped parsley


  • Cut the liver into 1 cm (1 1/2 inch) wide strips.
  • Heat the oil in a heavy frying pan or a wok and add the fennel and garlic. Stir and cook for a few minutes over a medium to high heat.
  • As soon as the fennel begins to colour slightly, add the liver and stir continuously. After 1 minute add the tomato puree and wine, bring to boiling point, simmer for 2 minutes, then remove from the heat. Add
  • salt and pepper to taste and stir in the parsley.
  • Serve with rice or steamed potatoes and salad.
  • If you know your guests like liver, this way of cooking the finest and most expensive - variety is perfect for a dinner party. It has to be cooked just before serving but you can prepare everything in advance.
Calories: 198 kcal
Carbohydrates: 9 g
Protein: 24 g
Fat: 7g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 312 mg
Sodium: 102 mg
Potassium: 571 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 19312 IU
Vitamin C: 8 mg
Calcium: 30 mg
Iron: 6 mg
Ingredients Liver, Offal
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