- 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
- 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.
04/15/2018
recipepes.com
Paleo Poached Whitefish in Tomato-Fennel Broth, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
