Fennel Saffron Compote Recipes

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SWORDFISH WITH LEMON AND FENNEL



Swordfish With Lemon and Fennel image

This dish is truly clever weeknight cooking - sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or, for the best results, a combination of the two. The fat protects the fish from the heat of the pan, preventing the fish from drying out. It also provides lots of flavor, as do fennel seeds, garlic, lemon zest and red pepper flakes, which are added to the pan after the fish has cooked for a few minutes. Fennel fronds are a nice garnish, offering their light anise flavor and feathery texture, though you could use chopped fresh basil, parsley or cilantro instead. Cumin or coriander seeds can stand for the fennel seeds, or you can leave them out altogether and double the chile.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds swordfish steaks, about 1-inch thick
Kosher salt and freshly ground black pepper
1/2 teaspoon fennel seeds
1 1/2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves, minced
Finely grated zest of 1/2 lemon
1/4 teaspoon crushed red chile flakes, more to taste
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh fennel fronds
Lemon wedges, for serving

Steps:

  • Using a sharp knife, cut the skin off the swordfish, then cut the fish into 1-inch cubes. Season fish cubes generously with salt and pepper.
  • Using a mortar and pestle or the flat side of a heavy knife, lightly crush the fennel seeds to release their flavor.
  • In a skillet large enough to hold all the fish cubes in one layer, heat the olive oil and butter over medium heat until the butter melts. Add the fish to the pan and let cook, turning the fish and basting with the oil and butter, for 3 minutes. Stir in the garlic, fennel seeds, lemon zest and chile flakes and continue to cook, stirring gently so as not to break up the fish cubes, until the fish is just cooked through, about 2 minutes longer. Gently stir in the lemon juice. Taste and add more salt and chile flakes if desired. Garnish with fennel fronds and lemon wedges.

Nutrition Facts : @context http, Calories 323, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 5 grams, Sodium 448 milligrams, Sugar 0 grams, TransFat 0 grams

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

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

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.)

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

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.

BAKED FENNEL WITH SAFFRON



Baked Fennel With Saffron image

Fennel also known as Anise because of it 's taste. Like celery, it is filling and yet very low in calories, so that it provides an excellent snack food for those watching their weight. Baking brings out a nice sweetness.

Provided by Rita1652

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 heads fennel, Sliced in quarters cutting out dense core reserving the leaves for garnish
1 medium onion, cut into slices
2 garlic cloves, finely sliced
2 tablespoons butter
2 tablespoons olive oil
1/3 cup hot chicken stock or 1/3 cup vegetable stock
1/3 cup white wine
1 pinch saffron, about 1/4 -1/2 teaspoon
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Place fennel, onion and garlic into an oiled baking dish using the 2 tablespoons oil.
  • Combine saffron, chicken broth and white wine and pour over fennel season with salt and pepper. Dot with butter.
  • Cover and bake for 25 - 30 minutes. If desired, uncover the baking dish toward the end of the cooking time, to allow any excess liquid to evaporate.
  • Garnish with the fennel fronds (feathery greens from the fennel).

Nutrition Facts : Calories 198.4, Fat 13, SaturatedFat 4.6, Cholesterol 15.3, Sodium 199, Carbohydrate 16.7, Fiber 5.9, Sugar 1.4, Protein 3

BRAISED FENNEL WITH PARMESAN



Braised Fennel With Parmesan image

Via Deborah Madison, a very simple and quite delicious treatment of fennel which is a wonderful accompaniment to pork or grilled fish.

Provided by Chef Kate

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 tablespoons butter (or olive oil or a combo, plus extra for greasing the baking dish)
2 -3 bulbs fennel, trimmed
salt and pepper
1/2 cup dry white wine
1/3 cup parmesan cheese, freshly grated
parsley (and or or fennel greens)

Steps:

  • Preheat the oven to 325°F
  • Rub a baking dish large enough to hold the fennel in a single layer with butter.
  • Slice the fennel bulbs in half or quarters lengthwise and steam the fennel over simmering water for 10 minutes, then arrange in the dish.
  • Dot with butter or drizzle with olive oil, season with salt and pepper and add the wine or water. Cover and bake for 20 minutes.
  • Remove the cover, baste the fennel with its juice, then add the cheese and continue baking uncovered until the fennel is completely tender, about 10 minutes more.
  • Serve garnished with chopped fennel greens or parsley.

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

Categories     Side dish

Time 1h25m

Number Of Ingredients 6

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

LEMON-FIG COMPOTE



Lemon-Fig Compote image

Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes about 2 cups

Number Of Ingredients 8

3 small lemons (preferably Meyer), peel and pith removed, segments coarsely chopped, peel very thinly sliced
1/2 cup granulated sugar
4 green cardamom pods
1 cinnamon stick
1 whole clove
2 tablespoons orange-blossom honey
8 dried Turkish figs, halved
2 teaspoons arrowroot mixed with 2 teaspoons water

Steps:

  • Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat.
  • Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes.
  • Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon.

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