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Seafood, fennel and saffron braise with chunky fennel seed croutons
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Flavorful saffron, garlic, and white wine braise. Prepare ahead and add seafood with fennel seed croutons before serving.
Ingredients:
  • 250g (about 1/2 loaf) day-old ciabatta bread, crusts removed, coarsely torn into 3-4cm pieces
  • 60ml (1/4 cup) olive oil
  • 20.00 ml fennel seeds, lightly crushed
  • Large pinch of saffron
  • 20.00 gm 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
Instructions:
  • Preheat the oven to 200C/180C fan forced. In a large bowl, mix the ciabatta with 1 tablespoon of oil and half of the fennel seeds. Season with salt and pepper, toss gently to combine. Spread the mixture on a large baking tray and bake for 15 minutes until golden and crisp. Let it cool before serving.
  • In a small heatproof bowl, mix the saffron with boiling water.
  • Heat the remaining oil in a large saucepan over medium heat. Sauté the leek for 7 minutes until soft. Add garlic, chilli, fennel wedges, and fennel seeds. Cook for 2 minutes. Pour in the wine, simmer until almost evaporated. Stir in the saffron mixture and stock, season, cover, and cook for 5 minutes until fennel is almost tender. Add tomatoes, simmer for 3-5 minutes until tender yet intact.
  • Season the fish and prawns, then add them to the pan. Simmer, covered, for 5 minutes or until the seafood is just cooked through. Gently smash half the tomatoes with a fork and season.
  • Garnish with the saved fennel fronds and enjoy with the crispy croutons.

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