I made enough for 2 nights, and braised the fennel yesterday - splitting the bulbs in half and putting them in a casserole dish with the fennel tops, a stick of celery, some star anise (to accentuate the aniseed flavour) a couple of cloves and some black peppercorns. Put in enough water to just cover the fennel and put in the oven for an hour.
Tonight, I reheated the fennel, and topped it with goat's cheese, and then grilled it so it browned on top (carefully not letting it cook too long, as the cheese will split if it overheats).
It doesn't look very pretty (and doesn't photograph well) but it's very tasty in an aniseedy way.
Enjoy!
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