Braised Fennels & Clams

By Sofia Gallo

Craving something sophisticated yet comforting? Look no further. This braised fennel recipe, packed with saffron and fresh clams, is the perfect dish to impress your dinner guests (or simply treat yourself).

Not only it is an elegant yet comforting dish that celebrates the flavours of the sea and the earth but is a great way of using the whole produce with no waste. Whether served as a main course or a sophisticated side, this recipe is the perfect marriage of delicate fennel braised until tender, fragrant saffron, and succulent clams.

Kitchen tools needed: 

Cole & Mason Ashden Acacia Mezzaluna Hachoir & Chopping Board

Cole & Mason Hoxton Silver Plated Salt & Pepper Mills

Serves: 2 people as a main

Prep: 15 min Cooking: 20 min

Difficulty: Easy

Ingredients:

• 1 large fennel cut into wedges – tips removed and diced, fronds chopped for garnish
• 500 g clams of your choosing – previously steamed, water sieved and reserved
• 8 cherry tomatoes - halved
• 1 small white onion – chopped
• 1 clove of garlic – unpeeled and crushed
• 1 tsp of fennel seeds
• 1 large pinch of saffron
• 250 ml warm water + water from the clams
• 2 bay leaves
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste
• Toasted bread and lemon slice to serve - optional

Method: 

1. Make ahead - Steam your clams until open. Drain the water and keep aside, if there are residuals of sand, make sure to sieve this.
2. Place a large saucepan to heat, add the olive oil and toast the fennel seeds for a couple of minutes.
3. Once the seeds are toasted, place the onion, garlic, chopped fennel tips and bay leaves, and cook until softened but not coloured, and the aromatics are well infused. Remove the garlic clove.
4. Add the saffron to the warm water and clams’ juices, and let infuse for a few minutes. To the pan, add the fennel wedges and the cherry tomatoes halved. Cover with the saffron water, and place the lid over the saucepan.
5. Reduce the heat, and let the fennel soften, this will take between 15 to 20 minutes. Feel free to add more or less water, depending on the size of the fennel.
6. 5 minutes before the end of cooking time, add seasoning and the clams previously steamed. Cover further with the lid, turn the heat off and let all ingredients infuse fully and cook to the desired tenderness.
7. Serve the dish accompanied with toasted bread and lemon wedge, as well as the fennel tips for garnish. Enjoy with a glass of chilled white wine.

Tips:

• Use frozen clams for ease. If using fresh, let the clams sit in salty water until all sand has come out.
• You can alternatively use mussels or a combination of the two.
• Did you know that fennels are either female or male? Male fennel short, bulbous, and juicier, with less fibre. It's more tender and better for eating raw, especially in salads, whereas female fennels are long, slim, and stringier, with a rounder shape. It's better for cooking and baking. And yes, my nonno used to eat a lot of them and the difference? Well, I have learnt it from mum, who would always remind me when going to the greengrocer in Italy.