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.
