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Export 14 ingredients for grocery delivery
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.
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