This recipe for Braised Seafood, Fennel & Saffron with Aioli & Warrigal Greens has been produce by Ben Pollard – Group Executive Chef at Trader House Restaurants, Melbourne.
It’s part of our Induction Cooktop Recipe series – a showcase of Induction Cooktop meals ideas from leading Australian chefs.
Prep: 30 minutes
Cook: 1 hour 10 minutes
Serves: 4
Ingredients
1 carrot, roughly chopped
1 red onion, roughly chopped
4 garlic cloves
1 fennel bulb
1 tsp green yuzu kosho
1 tsp white peppercorns
1 tsp fennel seeds
1 tsp coriander seeds
100ml extra virgin olive oil
500ml dry white wine
1 tsp saffron
2 marron, split and cleaned
2 blue swimmer crabs, cleaned and cut into pieces
100g fresh whole baby southern calamari
8 Skull Island king prawns
20 pipis
20 cherry tomatoes (roasted in oven)
80g unsalted butter
200g warrigal greens
½ bunch flat-leaf parsley, to garnish
Juice of 1 lemon, to finish
Crusty bread, to serve
Aioli:
3 egg yolks
2 garlic cloves (crushed in mortar and pestle)
2 tbsp lemon juice
400ml light olive oil
Method
1. To make the aioli, in a large bowl, whisk egg yolks, then add garlic, lemon juice and sea salt and whisk to combine. Continue whisking while drizzling in the olive oil, very slowly, until combined and creamy. Add a grind of pepper and additional salt and lemon juice to taste, then set aside.
2. To create the base for the seafood, blend carrots, onion, garlic, fennel bulb, yuzu kosho, peppercorns, fennel seeds and coriander seeds until it forms a paste-like consistency.
3. Heat olive oil in a large pan, add paste and cook on a low to medium heat for 30-40 minutes, until it no longer tastes raw. Add the white wine and saffron and simmer for a further 15 minutes.
4. To poach the seafood, add the marron and crabs to the stew and cook for about 2 minutes. Remove and set aside the marron and crab, add calamari, pipis, tomatoes, butter and warrigal greens and cook for a further 3-4 minutes.
5. Arrange the crab and marron on four plates and pour over the seafood stew, finish with some parsley and a good squeeze of lemon juice, and serve with aioli and crusty bread.
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Keen to experience the benefits of Induction Cooking? Discover Harvey Norman’s Induction Cooktop range online or head in store where the friendly staff can offer you expert advice.
For more Induction Cooktop Recipe ideas, check out the following:
Orange Crepe Suzette with Grilled Seasonal Stone Fruit
Westholme Wagyu Bavette served with Horseradish, Bitter Leaves & Marsala Sauce
Turmeric & Coconut Breakfast Pancake with Avocado, Coriander, Bean Shoots, Fried Egg & Sambal
Abrolhos Island Scallop Bucatini in a Brown Butter, Smoked Almond & Sage Sauce with Sauteed Kalettes