Instructions: Cut all withered and brown layers off the fennel bulbs.

Cut off the root ends.

Cut the fennel into large pieces.

Melt the butter in a pan.

Add the fennel and saute for 5 minutes.

Add the white wine and simmer for 5 minutes.

Add the tomatoes salt pepper and paprika and simmer for 20 minutes longer stirring occasionally.

Adjust the seasoning and serve garnished with sprigs of parsley.

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