Wild Orange Roughy with Fennel & Tomato
Yield
6 servingsPrep
15 minCook
18 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | 5 oz |
orange roughy fillets
|
* |
| ½ | cup |
yellow onion
finely chopped |
|
| 1 | teaspoon |
garlic
fresh |
|
| 1 | teaspoon |
olive oil
|
|
| 2 | small |
fennel bulb
quartered, thinly sliced |
*
|
| 1 | small |
leeks
white part, split, thinly sliced |
*
|
| ¾ | teaspoon |
black pepper
freshly ground |
|
| 1 | cup |
water
|
|
| 1 | can |
tomatoes
italian style |
*
|
| ½ | cup |
white wine
dry |
*
|
| 1 | teaspoon |
saffron threads
|
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | 5 oz |
orange roughy fillets
|
* |
| 118 | ml |
yellow onion
finely chopped |
|
| 5 | ml |
garlic
fresh |
|
| 5 | ml |
olive oil
|
|
| 2 | small |
fennel bulb
quartered, thinly sliced |
*
|
| 1 | small |
leeks
white part, split, thinly sliced |
*
|
| 3.8 | ml |
black pepper
freshly ground |
|
| 237 | ml |
water
|
|
| 1 | can |
tomatoes
italian style |
*
|
| 118 | ml |
white wine
dry |
*
|
| 5 | ml |
saffron threads
|
*
|
| 1.3 | ml |
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.
