The feathery leaves of Bronze Fennel have a striking bronze tint to them have an aniseed like flavour that works particularly well with fish. A similar taste can be found in anise.
Fennel leaves are used in sauces for fish and as a court bouillon for poaching fish and seafood. In Provence, fish like grey mullet and bream are often flambéed on a bed of fennel stalks.
The stems can be used as a vegetable and on BBQs to flavour meats.