130 tomato fennel saffron Recipes

olive oil, fennel, chopped, onion, chopped, whitefish fillets, saffron, fennel seeds, diced tomatoes, water , or more as needed

add a few handfuls of peeled raw shrimp for a dinner dish...for last 3 minutes of cooking., saffron crumbled, boiling water, olive oil, yellow onions chopped evenly, into a medium dice, fennel bulbs chopped evenly, into a medium dice (reserving the stalk feathers for the garnish), garlic cloves minced, white wine, fresh basil leaves finely shredded, fresh organic tomatoes equal to a2 qt canned tomatoes chopped well, with their juice, water, salt to taste, freshly-ground black pepper to taste, shredded basil, shredded fennel feathers

count) whole shrimp, ice , for cooling the shrimp, saffron, white wine, olive oil, fennel, roughly chopped, spanish onion, roughly chopped, carrot, peeled and roughly chopped, tomato, cut in 1/2, water, fresh tarragon, fresh basil, kosher salt, for seasoning, shaved fennel , recipe follows, fennel fronds, for garnish, special equipment : 6-inch bamboo skewers, fennel, sliced thinly, ripe avocado, sliced, grapefruit , sections removed, citrus vinaigrette , recipe follows, garlic, finely grated, honey, dijon mustard, white wine vinegar, lemon juice, orange juice, salt, extra virgin olive oil, canola oil

fennel bulb (sometimes called anise), onion, plum tomato, garlic clove, mussels (preferably cultivated), shrimp (about 7), a 1/2-lb piece skinless scrod or halibut, crumbled saffron threads, dry white wine, olive oil, fish stock or low-salt chicken broth, garnish: lemon wedges, crusty bread

tomatoes, onions , halved lengthwise, then thinly sliced crosswise (2 cups), carrot, coarsely grated, celery rib, finely chopped, garlic cloves, finely chopped, by 1-inch) strips fresh orange zest, finely chopped, chopped fresh thyme, scant 1/4 tsp dried hot red-pepper flakes, fennel seeds, turkish bay leaf or 1/4 california, extra-virgin olive oil, tomato paste, water, reduced-sodium chicken broth (14 fl oz), salt, black pepper, crumbled saffron threads, sugar, grain white rice, chopped fresh flat-leaf parsley, chopped fresh basil

flour, sugar, salt, fennel seed, crushed, butter, chilled and cut into pieces, eggs, beaten, butter, olive oil, leeks, white and light green parts only, cut into 2-inch lengths and sliced inot 1/4 juliene (about 4 cups), shallot, sliced, garlic cloves, minced, saffron, crushed and dissolved in 1 tbsp hot water, anise liqueur, parsley, chopped, salt and pepper, fontina cheese, grated, tomatoes, sliced into 1/4-inch rounds, eggs, room temperature, whipping cream, salt, butter, softened

pine nuts, extra-virgin olive oil, onion, halved and sliced, fennel bulb, cored and sliced, garlic, peeled and smashed, lemon peel, kosher salt, plus additional for seasoning, fennel seeds, saffron threads, freshly ground black pepper, golden raisins, chopped fresh flat-leaf parsley, swordfish steaks (about 1-inch thick ), extra-virgin olive oil, for brushing, cayenne pepper, kosher salt, ripe yellow or red tomato, freshly ground black pepper, lemon wedges, for serving

olive oil, onion, diced, fennel bulb, trimmed and diced , fronds reserved for garnish, garlic, minced, saffron threads, dry white wine, fresh basil, finely shredded, chopped tomatoes, roughly chopped fresh basil

peeled seeded butternut squash (from about 1 1/4 lb), extra-virgin olive oil, chopped onion, chopped fennel bulb, garlic cloves, minced, tomato paste, chopped fresh thyme, bay leaf, bottled clam juice, diced tomatoes in juice, dry white wine, dry sherry, water, clams , scrubbed, saffron threads, crushed, sea bass fillets, cut into 1-inch pieces, fennel fronds (optional)

garlic cloves, minced or pressed, chopped onions, olive oil, potatoes, cut into 1/2inch cubes (about 3 1/2 cups), undrained chopped fresh or canned tomatoes (28oz can), dried thyme, water, green beans, sliced fresh fennel bulb (1/4inchthick slices), saffron threads, freshly grated orange peel, juice of 1/2 lemon, salt and ground black pepper to taste

cleaned soft shell crab, seasoned all purpose flour, whole butter, fennel, cleaned and julienned, lobster stock, tomato paste, saffron, seasoned rice wine vinegar, pernod or richard, olive oil

linguine, shrimp (about 24), shelled , leaving tails intact, and deveined if desired, olive oil, dried hot red pepper flakes , or to taste, dry white wine or vermouth, onion, chopped fine (about 3/4 cup), minced garlic , or to taste, tomato paste, chicken broth, fennel bulb (sometimes called anise, about 1 lb), trimmed and chopped coarse, yellow bell pepper , cut into thin strips, very hot water, crumbled saffron threads, a 14- to 16-oz c n whole tom toes, dr ined nd chopped, or 2 cups cherry tom toes, qu rtered, fish stock (available at many fish markets and specialty food shops) or bottled clam juice, fresh spinach , coarse stems discarded, washed well, spun dry, and chopped coarse (about 4 cups packed), chopped fresh parsley leaves

orange, undrained canned tomatoes, water, bay leaf, dried saffron thread, minced garlic cloves or 1 tsp garlic powder, dried leaf thyme, ground fennel, salt, celery salt, fresh ground black pepper, all-purpose flour, cold water, boneless fresh haddock (or frozen or a mixture fish) or 1 lb salmon (or frozen or a mixture fish) or 1 lb cod (or frozen or a mixture fish), fresh shrimp or 1/2 lb frozen shrimp or 1/2 lb lobsters or 1/2 lb scallops, mussels or 1 lb clam, in the shell, chopped fresh parsley or 1 tbsp dried parsley

extra-virgin olive oil, chopped onion, ground fennel, ground coriander, garlic cloves, crushed, thyme, grated fresh orange rind, saffron thread, crushed, water, clam juice, diced tomatoes, undrained, salt, flounder fillets, cut into 2-inch pieces, great northern beans, rinsed and drained, fresh thyme leave

olive oil, chopped shallots, saffron threads, crushed, fennel seeds, crushed, garlic cloves, minced, clam juice, pernod (licorice-flavored liqueur), tomato paste, chopped fresh tarragon, salt, freshly ground black pepper, red potatoes, cut into 1/2-inch cubes, fennel bulb, cut into 12 wedges, littleneck clams, peeled and deveined medium shrimp

olive oil, unsalted butter, cut veal shanks, salt and pepper to taste, flour (to coat), carrots, onions, zucchini, yellow squash, sachet (1/2 head of garlic, 6 sprigs parsley, 3 sprigs thyme, 1 bay leaf and 1 tbsp peppercorns), white wine, tomato sauce, veal stock, diced onion, diced shallots, minced garlic, olive oil, arborio rice, saffron, salt and pepper to taste, white wine, chicken stock, butter, parmesan cheese, olive oil, red onion, peeled and finely diced, kosher salt and freshly ground pepper to taste, garlic, peeled and chopped, italian plum tomatoes , crushed by hand, warm olive oil in a stainless sauce pot over medium heat. add the onions and simmer for 5-10 minutes until the onions are soft. season with salt and pepper. add the chopped garlic and simmer for 1-2 minutes, carefully cooking but not browning the garlic (the oil should stew the vegetables). add the tomatoes, and continue cooking another 10 minutes, or until the liquid is reduced and slightly thickened., chopped italian parsley, chopped garlic, chopped lemon zest, combine and reserve., orange, fennel bulb, trimmed, red onion, peeled, lemon, salt and pepper to taste, extra virgin olive oil, chopped chives

zucchini , halved lengthwise,seeds removed,and sliced into 1/4 inch crescents, olive oil, garlic, minced, fennel seed, powdered saffron, ripe tomatoes, seeded and chopped, salt and black pepper, angel hair pasta (capellini), oregano, parmesan cheese

extra virgin olive oil, fennel bulb, trimmed, halved, cored and cut into 1/4-inch pieces, garlic cloves, minced, fennel seed, lightly crushed, saffron, crushed (optional), red pepper flakes, orange peel (3-inch x1-inch), orange juice, ripe round tomatoes, cored, peeled, seeded , and cut into 1/2-inch pieces (about 3 1/4 cups), fresh basil leaves, chopped, salt, black pepper, sugar