I think the strong and unique flavour of fennel is best enjoyed in uncomplicated dishes such as a fresh fennel pesto that can be enjoyed with pasta or simply with fresh bread or crackers. You can use the fennel bulb if it's sold without the leaves - if so use the whole bulb for this recipe
A lesson I've learnt is to work with what you’ve got, with what's in season. Once you know what role each ingredient plays within the flavour of a recipe you can change, adjust and tweak the recipe to adapt to seasonal availability. For example the fennel pesto easily becomes the more traditional basil pesto or a rocket pesto depending on what ingredients are the freshest. If its spring (fennel), summer (basil or spinach pesto) or all year round (rocket grows during all seasons).