Paleo Poached Whitefish in Tomato-Fennel Broth recipe
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Ingredients
- 1 tablespoon olive oil 2 bulbs fennel, chopped 1 onion, chopped 1 ½ pounds whitefish fillets 1 pinch saffron 1 tablespoon fennel seeds 1 cup diced tomatoes 1 cup water, or more as needed
Nutrition Info
- 331 caloriescarbohydrate: 16.5 gcholesterol: 102.2 mgfat: 14 gfiber: 5.7 gprotein: 35.2 gsaturatedFat: 2.1 gservingSize: -sodium: 155.1 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Paleo Poached Whitefish in Tomato-Fennel Broth
Directions
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Heat olive oil in a skillet over medium heat. Stir in fennel bulbs and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, and remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.