Clams with Saffron and Fennel
In this dish, fennel seeds, saffron, wine and clams marry to make one of the most divine broths that hobż (crusty white bread) ever had the pleasure to dive into.
Ingredients 8
1 tsp fennel seeds
50 g butter
1⁄2 fennel bulb, large, finely diced
2 shallots, small, finely diced
1 pinch saffron threads, generous
150 ml dry white wine
1 kg clam, medium-sized, cleaned
2 tbsp flat-leaf parsley (italian parsley), finely chopped
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Method 7
Toast the in a medium saucepan over a medium heat until fragrant. Add the , diced and and sauté for 5–8 minutes, until soft and translucent.
Meanwhile, mix the with the in a glass.
Increase the heat of the pan to high and add the cleaned .
Stir them around with the and , then pour in the and .
Cover with a lid and cook for 3–5 minutes.
Once the have opened, remove the lid, stir in the finely chopped , reduce the heat and simmer for a minute longer.
Serve with crusty white and salad.
