Ingredients35 m servings 331 cals
- 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.
Per Serving: 331 calories; 14 g fat; 16.5 g carbohydrates; 35.2 g protein; 102 mg cholesterol; 155 mg sodium. Full nutrition
ReviewsRead all reviews 3
not real crazy about this; not sure if it was the fish i used or not. i used a wild caught cod. this seemed very bland and we were a little off put by the fennel seeds. thanks for the post this...
I liked it, but I did change the recipe a bit based on someone else saying she was a little put off by the fennel seeds. I basically reduced the amount of fennel seeds to 1 teaspoon and increase...