Anyone know a recipe using squid, fennel and orange?

Answer 1

Squid Braised in Red Wine
1 onion, peeled & sliced
4 cloves garlic, peeled & sliced
1 leek, trimmed, sliced & washed
1 small bulb fennel, sliced
½ tsp fennel seeds
½ tsp coriander seeds
½ tsp dill seeds
2 small hot chillies, deseeded & chopped
1 kg cleaned squid
zest and juice of 2 oranges
½ bottle red wine
small handful coriander leaves, chopped


Prepare the squid. Cut the body into rings and cut the wings into strips . Leave the tentacles whole.

Grind together the fennel, dill and coriander seeds.

Heat the olive oil in a heavy bottomed casserole.Gently fry the onion , garlic,fennel and leek until softened.

Add the ground seeds and the chillies, followed by the squid. Stir around and cook until the squid has stiffened. Add the orange juice and zest and the red wine. Season well and bring to a simmer.

Cover and put in an oven preheated to 140 C . Braise slowly for about 2 hours.

To serve stir in the chopped coriander and sprinkle over a little extra orange zest . Serve with rice.

Answer 2

2 1/2 pounds (1.2 k) mackerel
3 tablespoons olive oil
1 clove garlic
10 button onions
4 carrots
A rib of celery
A small bunch of wild fennel fronds (or use those of a cultivated fennel bulb, with some ground fennel seed)
A small bunch parsley
A piece of orange peel
The juice of half a lemon
A tablespoon tomato paste
Salt & pepper to taste
PREPARATION:
Boil the fish in salted water (figure 10 minutes per inch, measuring the thickest part of the fish). Carefully remove the cooked fish from the pot and filet it.

In the meantime mince the onions, carrots, celery, fennel fronds, parsley, orange peel, and garlic, and sauté the mixture in a pot with the oil, seasoning it to taste with salt and pepper. Stir often and regulate the flame to keep the mixture from burning; after about ten minutes stir in the tomato paste, diluted in about a cup of water or warm broth.

Continue cooking until the sauce is fairly thick, and in the meantime arrange the filets on a serving platter. Pour the hot sauce over them; you can either serve the fish hot or let it cool and chill it in the refrigerator (which will make the dish quite refreshing in the summer months).

Answer 3

Squid Ambrosia

1. Chop squid into edible size pieces. (Some prefer nugget sized squid, but this is only recommended with Giant Squid variety of squid)

2. Add .5 cup, fennel

3. Stir in sliced oranges. 3 medium oranges should do it.

4. Add 1 cup of orange juice

5. Add 1 cup of coconut

6. Add 1/2 cup miniature marshmallows

7. Add 1 cup, mixed fruit cocktail

8. Add chopped nuts, (if desired)

Stir all together. Refrigerate. Serves 6.

Enjoy!!