Paleo Poached Whitefish in Tomato-Fennel Broth

Paleo Poached Whitefish in Tomato-Fennel Broth

by Angel Horton 2 years ago
3 (4)
20 minutes
331 kcal
16.5 g carbs
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Description

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 ½ pounds whitefish fillets
  • 1 pinch saffron
  • 1 tablespoon fennel seeds
  • 1 cup diced tomatoes
  • 1 cup water, or more as needed
Directions
  1. 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.
Nutrition Facts
serving: 4 servings
calories: 331 kcal
carbohydrates: 16.5 g
protein: 35.2 g
saturated fat: 2.1 g
cholesterol: 102.2 mg
sodium: 155.1 mg
fiber: 5.7 g
sugar: 3.8 g
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