Is it all bulb or fronds...or a bit of both?
The fronds are really great in salad or chopped up fine and baked into rolls or quiche (use sort of like dill). I love to put it on pasta salad, but that is more of a summer thing (it grows wild around here). The bulb is also good sliced fine in salad with a vinegarette, good fried with butter and garlic, good steamed, on pizza or oven roasted. There are many hearty winter soups that call for fennel bulb, often in conjunction with potatoes and other root veggies.