Best Fennel Saffron Compote Recipes

Roasted Monkfish with Fennel-Saffron Compote image

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 image

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.)