Cut off and discard stalks from fennel bulbs.

Cut bulbs lengthwise into four quarters each leaving core intact.

Heat oil in a skillet over medium high heat with the olive oil, then brown fennel slices well, turning over once, three to four minutes total.

Reduce heat to low.

Season fennel with salt and pepper and turmeric, then add wine and water.

Cook covered until fennel is tender, 10 to 12 minutes.