Jewish style braised fennel

Name: Jewish style braised fennel
Cuisine: Cuban, Latin American
Ingredients: • 3 lb (1.35 kg) fennel bulbs, stems trimmed off; • ¼ cup (60 ml/2 fl oz) extra-virgin olive oil; • 2 large garlic cloves, thinly sliced; • 1½ cups (355 ml/12 fl oz) vegetable stock; • ¾ teaspoon kosher salt, plus more as needed; • ½ teaspoon freshly ground black pepper; • 1 tablespoon honey; • ½ teaspoon finely grated orange zest; • Finely chopped fennel fronds or chopped fresh parsley, for garnish