PALEO POACHED WHITEFISH IN TOMATO-FENNEL BROTH

Paleo Poached Whitefish in Tomato-Fennel Broth image

This poached whitefish recipe is paleo-friendly and easy to make! Use any firm, white-fleshed fish, like halibut or cod.

Provided by Chris Denzer

Time 35m

Yield 4

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 331 calories, Carbohydrate 16.5 g, Cholesterol 102.2 mg, Fat 14 g, Fiber 5.7 g, Protein 35.2 g, SaturatedFat 2.1 g, Sodium 155.1 mg, Sugar 3.8 g