Wild Orange Roughy With Fennel And Tomato

Recipe Ingredients

6		Orange roughy fillets
1/2 cup	31g / 1.1oz	Yellow onion - -(finely chopped)
1 teaspoon	5ml	Fresh garlic - minced
1 teaspoon	5ml	Olive oil
2 teaspoons	10ml	Fennel bulbs - - quartered, thinly (small)
1 teaspoon	5ml	Leek - (white part), - (small) split, thinly sliced
3/4 teaspoon	3.8ml	Freshly ground black pepper
1 cup	237ml	Water
1		Italian style tomatoes
1/2 cup	118ml	Dry white wine
1 teaspoon	5ml	Saffron threads
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

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

Add fennel and leek, saute 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.

Source:
Whole Foods Market

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