Seafood, fennel and saffron braise with chunky fennel seed croutons

title="Seafood, fennel and saffron braise with chunky fennel seed croutons"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Seafood-fennel-and-saffron-braise-with-chunky-fennel-seed-croutons.jpg" srcset="https://img.taste.com.au/mPmArWGz/w720-h480-cfill-q80/taste/2016/11/seafood-fennel-and-saffron-braise-with-chunky-fennel-seed-croutons-106293-1.jpeg 720w, https://img.taste.com.au/tN3iy9ey/w643-h428-cfill-q90/taste/2016/11/seafood-fennel-and-saffron-braise-with-chunky-fennel-seed-croutons-106293-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Seafood, fennel and saffron braise with chunky fennel seed croutons"
/>

• 0:25 Prep


• 0:40 Cook


• 
  4 Servings


• Capable cooks

This tasty make-ahead braise is packed full of aromatic saffron, garlic and white wine. Make 1 month or 2 days ahead, then finish with the seafood and crunchy fennel seed croutons - see our notes for more.

Featured in
Easter, Winter recipes

Ingredients

• 250g (about 1/2 loaf) day-old ciabatta bread, crusts removed, coarsely torn into 3-4cm pieces


• 60ml (1/4 cup) olive oil


• 1 tablespoon fennel seeds, lightly crushed


• Large pinch of saffron


• 1 tablespoon water, boiling


• 1 large leek, halved, thinly sliced


• 4 garlic cloves, sliced


• 1 long fresh red chilli, finely chopped


• 1 fennel bulb, fronds reserved, cut into wedges


• 80ml (1/3 cup) dry white wine


• 500ml (2 cups) chicken stock or fish stock


• 400g ripe grape tomato medley


• 500g firm white fish fillets, skinned, cut into 4-5cm pieces


• 20 (about 700g) medium green king prawns, peeled, tails intact, deveined

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat the oven to 200C/180C fan forced. Combine the ciabatta, 1 tbs of the oil and half the fennel seeds in a large bowl. Season. Toss gently to combine. Spread onto a large baking tray and bake for 15 minutes or until golden and crisp. Cool.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Combine the saffron and boiling water in a small heatproof bowl.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat the remaining oil in a large wide saucepan over medium heat. Cook the leek, stirring, for 7 minutes or until soft. Add the garlic, chilli, fennel wedges and remaining fennel seeds. Cook, stirring, for 2 minutes. Add the wine. Simmer for 1 minute or until almost evaporated. Add the saffron mixture and stock. Season. Cook, covered, over medium-low heat for 5 minutes or until fennel is almost tender. Add the tomatoes and simmer for 3-5 minutes or until tender but still whole.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Season the fish and prawns and add to the pan. Simmer, covered, for 5 minutes or until the seafood is just cooked through. Use a fork to smash half the tomatoes. Season.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Sprinkle with the reserved fennel fronds and serve with the croutons.
  
  
  

• High protein

Nutrition

• 2102 kj

  Energy




• 17g

  Fat Total




• 3g

  Saturated Fat




• 5g

  Fibre




• 51g

  Protein







• 30g

  Carbs (total)

All nutrition values are per serve

Notes

1 month ahead: Prepare the braise following Steps 2 and 3. Place in an airtight container in the freezer.

2 days ahead: Make the croutons following Step 1 and store in an airtight container at room temperature. Prepare the braise following Steps 2 and 3. Place in an airtight container in the fridge.

On the night: If cooking from frozen, defrost overnight in the fridge. Spoon fennel mixture into a wide saucepan. Bring to the boil over medium-low heat and proceed with Steps 4 and 5.

• Author: Cynthia Black


• Image credit: Jeremy Simons


• Publication: Taste Magazine

Source: taste.com.au