French Seafood Broth Fennel Rice
A fragrant, aromatic rice dish infused with saffron and anise, cooked gently in seafood broth and finished with caramelized fennel. This elegant yet simple side balances delicate seafood flavors with warm spice notes, perfect alongside roasted fish or shellfish.
- Prep
- 15 min
- Cook
- 25 min
- Wait
- 10 min
- Total
- 50 min
- Makes
- 4 servings (about 1 cup each)
Steps
Before you start
- Measure your rice and broth beforehand so they're ready to go
- Toast the saffron threads lightly over heat for 30 seconds if you'd like to deepen their flavor (optional but recommended)
- Slice fennel bulbs in half lengthwise first, then into thin wedges so they cook evenly
Toast anise and saffron
- In a small bowl, combine the anise seed and saffron threads.
- Pour the warm white wine over them and let steep for 5 minutes to release their flavor and color into the wine.
- The saffron should turn the wine a pale golden hue.
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Ready when: Saffron threads are soft and wine is golden
Tip: Toasting saffron first (optional) deepens its earthiness, but be careful not to burn it or it becomes bitter.
Toast the rice
- Heat 1 tablespoon (14 g) of the butter in a medium saucepan over medium heat.
- Once foaming, add the minced shallots and cook for 1 minute, stirring occasionally, until they begin to soften and smell fragrant.
- Add the uncooked rice and stir constantly for 2 minutes until the grains are coated and begin to smell toasted and nutty.
- Do not brown the rice.
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Ready when: Rice grains are opaque and smell nutty; shallots are soft
Tip: Toasting the rice improves its texture and flavor, but watch carefully to avoid burning.
Add broth and wine mixture
- Pour the seafood broth and the saffron-wine mixture into the saucepan with the rice, stirring gently to combine.
- Bring to a simmer over medium-high heat.
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Ready when: Liquid is steaming and beginning to bubble
Simmer rice covered
- Once the liquid reaches a gentle simmer, reduce heat to low, cover the saucepan with a tight-fitting lid, and cook for 18 minutes.
- Do not stir or lift the lid during cooking.
- The rice will absorb the liquid evenly as it cooks.
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Ready when: All liquid is absorbed; rice grains are tender and separate
Tip: Resist the urge to stir or peek—this prevents steam from escaping and ensures even cooking.
Caramelize fennel
- While the rice cooks, heat the remaining 2 tablespoons (28 g) of butter in a large skillet over medium-high heat.
- Once the butter is foaming, add the fennel wedges in a single layer.
- Let them cook undisturbed for 3 to 4 minutes until the cut sides are golden brown, then stir and continue cooking for another 3 to 4 minutes until the fennel is tender and lightly caramelized.
- Season with a small pinch of sea salt and white pepper.
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Ready when: Fennel is golden at the edges and fork-tender; butter smells toasted and sweet
Tip: Don't move the fennel too early—letting it sit allows the exterior to caramelize, developing sweet, complex flavor.
Fluff and rest rice
- Remove the saucepan from heat and let the rice rest, covered, for 2 minutes.
- Then uncover and gently fluff the rice with a fork, separating any clumps.
- Taste and adjust seasoning with sea salt and white pepper.
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Ready when: Rice is fluffy and grains are separated; no liquid remains
Tip: Use a fork, not a spoon, to fluff—this keeps grains intact and prevents mushiness.
Combine and finish
- Transfer the cooked rice to a serving bowl or individual plates.
- Top with the caramelized fennel and any butter from the pan.
- Garnish with fresh dill if desired.
- Serve immediately while the rice is warm and the fennel is still tender.
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Tip: Serve right away—fennel begins to soften quickly once plated, so timing is key for the best contrast between tender rice and just-caramelized fennel.
Good to know
Tips
- Saffron is expensive but essential for color and flavor—a tiny amount goes a long way. If you can't find saffron, turmeric gives color but not the same delicate floral note.
- Fennel bulbs lose their licorice sweetness when overcooked, so slice them thin and don't let them soften past tender—they should still have a slight firmness.
- Seafood broth is best homemade (simmer fish scraps, shrimp shells, and aromatics for 30 minutes), but quality store-bought works well. Avoid overly salty broths; taste as you season.
- Serve this alongside delicate white fish, scallops, or steamed mussels to let the subtle saffron and fennel flavors shine.
Make ahead
Seafood broth can be made 2 days ahead and refrigerated, or frozen for up to 3 months. Reheat gently before use. Fennel can be sliced 4 hours ahead and stored in the refrigerator in a damp paper towel to prevent browning. Rice must be cooked fresh; leftovers can be refrigerated and reheated gently with a splash of broth.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop over medium-low heat with a splash of seafood broth or water, stirring occasionally, for about 5 minutes. Do not microwave, as this can make the rice gummy. Freezing is not recommended for rice as texture suffers upon thawing.
Substitutions
- long-grain white rice (such as basmati or jasmine) → brown rice or farro. Increase cooking time to 40–50 minutes for brown rice or 30–35 minutes for farro. The texture will be slightly nuttier and chewier.
- anise seed or fennel seed → fennel fronds from the bulb tops or a small pinch of pastis or Pernod liqueur. Use only 1 tablespoon of fresh fennel fronds or ¼ teaspoon of liqueur to avoid overpowering the dish.
- dry white wine → dry vermouth or additional seafood broth. Vermouth adds herbal notes; broth will make the rice less aromatic but still delicious.
- seafood or fish broth → chicken or vegetable broth with a squeeze of lemon juice. The seafood flavor will be less pronounced, so increase the anise seed slightly to compensate.
