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Trim the fennel reserving the fronds for garnish, then slice finely.
Heat the oil in a large sauté pan or casserole dish.
Stir in the fennel and onion and cook over a medium heat for 10-15 minutes until softened.
When the onion fennel mix is golden, stir in the white wine, garlic, orange zest and juice and increase the heat under the pan.
Cook rapidly until the wine has evaporated, then add the stock, thyme and saffron.
Bring to a simmer, season and cover.
Cook at a gentle bubble for 15 minutes until you have a fragrant golden sauce.
Add the pieces of fish, submerge them in the sauce, cover and poach for 3 minutes.
Then add the defrosted seafood and cook for a further 2 minutes.
Finally, stir in the seafood selection and heat through for 2 minutes.
Ladle into warmed bowls and scatter with the fennel fronds and serve.
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