Step 1

Combine the stock and saffron in a bowl. Set aside for 5 minutes to infuse.

Step 2

Meanwhile, heat oil in a non-stick frying pan over medium-low heat. Add onion. Stir for 5 minutes or until soft. Add the fennel and stir for 5 minutes until almost tender. Add the garlic, chilli and capers and stir for 3 minutes or until aromatic.

Step 3

Increase heat to medium. Add wine. Stir for 2 minutes until reduced by half. Stir in stock and olives. Simmer, covered, for 5 minutes until fennel is tender.

Step 4

Stir in prawns. Cover and simmer, stirring occasionally, for 3 minutes until prawns change colour. Season. Stir in parsley and lemon juice. Sprinkle with fennel fronds. Serve with crusty bread.