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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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saute fennel and garlic in olive oil for 8-10 minutes till tender and lightly golden. add saffron and toss to release the beautiful yellow color and aroma. add clam juice, wine, and clam juice for can clam sauce bring to simmer. place fillet on top of fennel mixture and spoon some of the mixture on top and cover pan. simmer low heat a barely simmer for 10 minutes. less time if very thin fillets. add white clam sauce heat 2 minutes. adjust seasoning. garnish with the fronds of the fennel and serve over mashed potatoes, rice or pasta with lots of crisp bread to soak up the juice.