Olives are also used in the Paella with Poor Man’s Saffron (see page 76).This dish of braised summer vegetables has a Moroccan feel with the tangy preserved lemons, olives and spices. I like to serve the vegetables with crisp slices of grilled polenta (see page 86), but steamed couscous is good, too.
Serves: 4–6 Preparation time: 15 minutes, plus making the preserved lemons and 15 minutes soaking Cooking time: 55 minutes
⅓ cup sundried tomatoes, thickly sliced
2 teaspoons Poor Man’s Saffron (see page 76) or a large pinch of saffron
3 tablespoons olive oil
1 large onion, sliced
2 large fennel bulbs, fronds trimmed and reserved, cut in half lengthwise and cut into ½-inch wedges
3 zucchini, cut into large bite-size chunks
1 cup small black pitted olives
1 teaspoon turmeric
1 teaspoon vegetable bouillon powder
2 tablespoons thyme leaves
1 teaspoon dried thyme
1 recipe quantity Quick Preserved Lemons (seepage 24)
sea salt and freshly ground black pepper
1 recipe quantity Polenta Bruschetta (see page 86), to serve
1. Soak the sundried tomatoes and Poor Man’s Saffron in 1¾ cups hot water for 15 minutes.
2. Meanwhile, heat the olive oil in a large, heavy pot over medium-low heat. Add the onion and cook, covered, 10 minutes, stirring occasionally, until softened. Add the fennel and cook another 5 minutes until starting to soften.
3. Add the zucchini, olives and sundried tomatoes along with their saffron soaking water and bring to a boil. Stir in the turmeric, bouillon powder and thyme, turn the heat down to low and simmer, part-covered, 30 minutes, stirring occasionally. Add the preserved lemons and cook, uncovered, another 10 minutes until the sauce has reduced and thickened and the vegetables are tender. Season with salt and pepper, and serve with the Polenta Bruschetta, sprinkled with reserved fennel fronds.
It’s worth harvesting wild fennel flowers for use in the kitchen or for planting next year. Put a small paper bag over the flower head, secure with a rubber band, hang upside down and leave for a few weeks in a cool, dry place. When dry, shake the flower heads to remove the seeds.
Olives are also used in the Paella with Poor Man’s Saffron (see page 76).