1. Using a paring knife, cut a small 1/8 inch deep cross in the stem end of each Brussels sprout. Bring a large saucepan of salted water over high heat, add the Brussels sprouts and cook until just tender, about 6 to 8 minutes.

2. Drain the Brussels sprouts in a colander and set aside in a bowl of cold water to quickly stop the cooking, about 5 minutes. Drain again and set aside momentarily.

3. Heat a large sauté pan over medium heat, add the bacon, and cook until crisp, about 5 minutes. Remove the bacon and set aside to Drain on paper towels.

4. Remove most of the bacon fat from the pan, wiping out the pan with paper towels if you wish, add the olive oil, and heat over medium heat.  Add the onion and sauté until softened and very lightly browned, about 5 minutes. Add the stock, fennel seeds, Brussels sprouts, and bacon and simmer, stirring frequently, until the liquid is reduced, about 3 minutes.

5. To serve, season with salt and pepper and pour onto a large serving platter.