Fennel Saffron Compote Recipes

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.

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.

Steps:

• Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it's quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.
• Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or top with a portion of cooked fish. Garnish with parsley.