Seafood, fennel and saffron braise with chunky fennel seed croutons

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.

Recipe «Seafood, fennel and saffron braise with chunky fennel seed croutons» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 250g day-old ciabatta bread, crusts removed, coarsely torn into 3-4cm pieces, 60ml olive oil, 1 tbsp fennel seeds, lightly crushed, Large pinch of saffron, 1 tbsp 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 dry white wine, 500ml chicken or fish stock, 400g ripe grape tomato medley, 500g firm white fish fillets, skinned, cut into 4-5cm pieces, 20 medium green king prawns, peeled, tails intact, deveined.

Ingredients:

• 250g day-old ciabatta bread, crusts removed, coarsely torn into 3-4cm pieces 
• 60ml olive oil 
• 1 tbsp fennel seeds, lightly crushed 
• Large pinch of saffron 
• 1 tbsp 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 dry white wine 
• 500ml chicken or fish stock 
• 400g ripe grape tomato medley 
• 500g firm white fish fillets, skinned, cut into 4-5cm pieces 
• 20 medium green king prawns, peeled, tails intact, deveined 

Instructions

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