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Sauteed fennel with prawns
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Fennel elevates the flavor of this zesty prawn recipe.
Ingredients:
  • 250ml (1 cup) salt reduced chicken style liquid stock, warmed
  • Large pinch of saffron threads
  • 45.50 gm olive oil
  • 1 large brown onion, halved, thinly sliced
  • 3 baby fennel, thinly sliced
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, finely chopped
  • 20.00 ml baby capers
  • 125ml (1/2 cup) white wine
  • 55g (1/3 cup) pitted kalamata olives
  • 600g medium green prawns, peeled, deveined
  • 40.00 ml chopped fresh continental parsley
  • 21.00 gm lemon juice
  • Fennel fronds, to serve
  • Crusty bread, to serve
Instructions:
  • In a bowl, mix the stock with saffron and let it sit for 5 minutes to infuse its flavors.
  • Heat oil in a non-stick pan over medium-low heat. Cook onion until soft, around 5 minutes. Add fennel and cook until almost tender, about 5 minutes more. Stir in garlic, chili, and capers, cook until aromatic, around 3 minutes.
  • Turn up the heat to medium. Pour in the wine and stir for 2 minutes until it reduces by half. Mix in the stock and olives, then simmer covered for 5 minutes until the fennel is tender.
  • Add prawns to the mixture, cover, and let simmer for 3 minutes until they turn pink. Season with salt and pepper, then stir in fresh parsley and lemon juice. Garnish with fennel fronds and serve with crusty bread.

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