Paleo Poached Whitefish in Tomato-Fennel Broth |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This poached whitefish recipe is paleo-friendly and easy to make! Use any firm, white-fleshed fish, like halibut or cod. Ingredients:
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 |
Directions:
1. 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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