Fennel Saffron Compote Recipes

FENNEL COMPOTE

Fennel compote image

Fennel goes well not just with fish but also pork and poultry, and this soft and juicy side makes a great accompaniment to a Sunday roast

Provided by Tom Kerridge

Time 1h25m

Number Of Ingredients 6

Ingredients

100g butter
4 large fennel bulbs , thinly sliced
1 onion , thinly sliced
vegetable oil , for frying
75g smoked bacon , chopped
½ small pack parsley , chopped

Steps:

Heat half the butter in a widebased saucepan until foaming. Add the fennel and onion, and sweat over a low-medium heat for about 1 hr, adding little slices of butter if needed.
After 1 hr, increase the heat and keep on cooking down for another 10 mins, stirring occasionally, until caramelised and jammy, and beginning to brown.
Put the remaining butter in a separate pan with a splash of vegetable oil and fry the bacon until crisp. Add to the fennel compote along with the parsley, and season to taste. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 212 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

SWORDFISH WITH FENNEL-SAFFRON COMPOTE

Swordfish with Fennel-Saffron Compote image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/3 cup pine nuts
1/3 cup extra-virgin olive oil
1 medium onion, halved and sliced
1 fennel bulb, cored and sliced
3 cloves garlic, peeled and smashed
2 large strips lemon peel
1 1/4 teaspoons kosher salt, plus additional for seasoning
1 teaspoon fennel seeds
Pinch saffron threads
Freshly ground black pepper
1/2 cup golden raisins
3 tablespoons chopped fresh flat-leaf parsley
4 (8-ounce) swordfish steaks (about 1-inch thick)
Extra-virgin olive oil, for brushing
1/8 teaspoon cayenne pepper
Kosher salt
1 large ripe yellow or red tomato
Freshly ground black pepper
Lemon wedges, for serving

Steps:

Prepare an outdoor grill with a high fire.
For the compote: Toast the pine nuts in the olive oil in a skillet over high heat, swirling the pan, until the nuts are golden, about 3 minutes. Transfer the nuts to a dish with a slotted spoon and set aside, leaving the oil behind in the pan. Add the onion, fennel, garlic, lemon peel, 1 1¿4 teaspoons salt, fennel seeds, saffron, and black pepper to taste and cook until the onion and fennel are slightly wilted, about 2 minutes. Add the raisins and cook, stirring occasionally, until the mixture browns and softens, about 5 minutes. Stir in 1¿4 cup water, pine nuts, and parsley. Cook, stirring occasionally, until liquid reduces and compote thickens, about 1 minute more. Set aside.
For the fish: Brush fish with oil and sprinkle with the cayenne and salt to taste. Lay the fish on the grill and leave it until you can see distinct grill marks and can lift the fish without its sticking, about 2 minutes. (Test by gently lifting a corner; if it sticks, cook a bit longer.) When it lifts cleanly, rotate about 45 degrees from the original position (don't turn it over). Cook about another 2 minutes, until grill marks appear. Flip the fish and repeat this process for marking the fish on the other side, another 3 to 4 minutes.
Cut the tomato into thick slices, season with salt and black pepper to taste, and divide among 4 plates. Place the fish on top of the tomato slices, spoon some compote over, and finish with a wedge of lemon.

ROASTED MONKFISH WITH FENNEL-SAFFRON COMPOTE

Roasted Monkfish with Fennel-Saffron Compote image

Categories Fish Marinate Roast Dinner Seafood Saffron Fennel Winter Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 5

Ingredients

2 3/4 to 3 pounds monkfish fillets (about 5), well trimmed
4 tablespoons olive oil
2 1/2 teaspoons minced garlic
1/4 teaspoon (packed) crushed saffron threads
Fennel-Saffron Compote

Steps:

Using small sharp knife, trim all membrane and gray portions from monkfish fillets. Combine oil, garlic and saffron in large bowl. Add fish and turn to coat. Cover and refrigerate, turning occasionally, at least 3 hours and up to 1 day.
Preheat oven to 450°F. Arrange fish, with marinade still clinging, on rimmed baking sheet. Sprinkle with salt and pepper. Roast until fish feels firm to touch and is cooked through, about 15 minutes. Spoon Fennel-Saffron Compote onto plates. Slice fish on diagonal into 1/2-inch-thick medallions. Arrange atop compote.

FENNEL-SAFFRON COMPOTE

Fennel-Saffron Compote image

Categories Condiment/Spread Sauce Herb Onion Vegetable Saffron Fennel Winter Bon Appétit

Yield Makes about 4 cups

Number Of Ingredients 8

Ingredients

4 tablespoons olive oil
4 1/2 cups chopped fresh fennel bulbs (about 2 large)
3 3/4 cups chopped onions
1 tablespoon fennel seeds, crushed
3 1/2 teaspoons minced garlic
1 1/2 cups dry white wine
1 1/2 cups canned low-salt chicken broth
3/4 teaspoon (packed) crushed saffron threads

Steps:

Heat oil in heavy large pot over medium heat. Add fennel, onions and fennel seeds; cook until fennel and onions are very tender, stirring occasionally, about 1 hour. Add garlic; stir 2 minutes. Add wine, broth and saffron; simmer until thick, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, before using.)

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