Wild Orange Roughy with Fennel and Tomato

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35 minutes Prep: 15 minutes Cook: 18 minutes
17 calories per serving view nutrition facts
6 servings suggest servings

Ingredients

65 oz orange roughy fillets
1/2cup onion, yellow finely chopped
1teaspoon garlic fresh
1teaspoon olive oil
2small fennel bulbs quartered, thinly sliced
1small leek white part, split, thinly sliced
3/4teaspoon black pepper freshly ground
1cup water
1can tomatoes italian style
1/2cup white wine dry
1teaspoon saffron threads
1/4teaspoon salt

Directions

Using a large, non-stick frying pan, sauté onion and garlic in olive oil for 1 minute.

Add fennel and leek, sauté 3 minutes. Add pepper, water, tomatoes, white wine, and saffron. Simmer 5 minutes.

Push vegetables to the side, place fish in the pan, cover with vegetables; cover with lid or foil.

Simmer over low heat for 12 minutes. Serve fish smothered in vegetables with broth.

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