How to Make Paleo Poached Whitefish in Tomato-Fennel Broth - A Step-by-Step Guide

Paleo Poached Whitefish in Tomato-Fennel Broth is a delicious and nutritious dish that is perfect for a healthy dinner. This recipe combines the delicate and mild flavor of whitefish with the rich and aromatic flavors of tomato and fennel, creating a dish that is both satisfying and full of goodness.

Paleo diet focuses on consuming whole foods, such as fresh fruits and vegetables, lean proteins, and healthy fats. This recipe fits perfectly into the paleo diet, as it incorporates fresh...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    331 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 102mg
    • Sodium: 155mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 35g
    • Vitamin C: 25mg
    • Calcium: 138mg
    • Iron: 2mg
    • Potassium: 1242mg