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The earthy fennel and the sweet tang of red pepper you will surely love!2 medium red sweet peppers, halved, seeded, and thinly sliced 1 medium fennel bulb, cored and sliced 1 teaspoon extra virgin olive oil 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1-3/4 cups buttermilk 1 cup water or chicken broth 1 tablespoon Pernod, Anisette, or other anise-flavored liquor (optional) 1/4 cup buttermilk 1/4 cup chopped roasted red sweet peppers (optional)
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