Recipe Seafood, fennel and saffron braise with chunky fennel seed croutons : Hearty Dishes and Tasty

Recipe Seafood, fennel and saffron braise with chunky fennel seed croutons : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Seafood, fennel and saffron braise with chunky fennel seed croutons has been designed to be as simple and easy as possible to put into practice. With 0:25 prep, 4 serving, Capable cooks level.

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.

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.

Seafood, fennel and saffron braise with chunky fennel seed croutons

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