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.
- 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.
- Combine the saffron and boiling water in a small heatproof bowl.
- 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.
- 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.
- Sprinkle with the reserved fennel fronds and serve with the croutons.
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