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Thursday, May 19, 2016

paleo poached whitefish in tomato-fennel broth

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 2 bulbs fennel, chopped
  • 1 onion, chopped
  • 1 1/2 pounds whitefish fillets
  • 1 pinch saffron
  • 1 tablespoon fennel seeds
  • 1 cup diced tomatoes
  • 1 cup water, or more as needed

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • 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.

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