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Tilapia with Fennel, Tomato and Saffron

  • 5 ounces tilapia filets
  • 1 small onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon extra-virgin olive oil
  • 2 small fennel bulbs, quartered and finely sliced
  • 1 small leek, white only, split and thinly sliced
  • Freshly milled black pepper to taste
  • 1 cup water
  • 1 (14.5 oz) can Italian plum tomatoes with liquid
  • 1/2 cup dry white wine
  • 1 teaspoon saffron threads, crumbled
  • 1/4 teaspoon salt or to taste
 

Method

Using a large, non-stick frying pan, saute onion and garlic in olive oil for 1 minute. Stir in fennel and leek, and saute 3 minutes. Add pepper, water, tomatoes, white wine, and saffron. Simmer 5 minutes.

Push vegetables to the side, place tilapia in the pan, then cover with pushed-aside vegetables.  Bring to a boil.  When boiling, immediately lower heat to a strong, but not boiling simmer.  Cook, covered, over low heat for 12 minutes. Serve fish smothered in vegetables with broth.

Serves: 6

Contributor: pat ciesla

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