Aromatic Fennel and Leeks

Ingredients

To prepare the fennel and leeks, clean the fennel bulbs by removing the tough and stringy outer layers, then cut them into evenly sized wedges. Partially trim off the dark green tops and the outermost layer of the leeks, wash them thoroughly, and slice them into pieces about 3 cm (1 inch) long.
Place the vegetables in a pan along with the olive oil, bay leaves, coriander seeds, thyme, grated lemon zest, white wine, and tomato pulp. Season with salt and pepper.
Cover and cook over medium heat for about 20 minutes. At the end of cooking, uncover the pan and, if the cooking juices are too liquid, let them reduce and evaporate. Serve directly in the cooking dish.