| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Vegetables |
5 |
Servings |
INGREDIENTS
| 1 |
t |
Olive oil |
| 1 |
|
Fennel bulb, coarsely |
|
|
Chopped |
| 1 |
|
Leek, sliced |
| 2/3 |
c |
Water |
| 2 |
T |
Chopped ripe olives |
|
|
Drained |
| 2 |
T |
Fennel leaves, chopped |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
INSTRUCTIONS
Heat oil in a large nonstick skillet over medium-high heat. Add
fennel bulb and leek; sauté 5 minutes. Add water; cover and cook 20
minutes. Uncover and cook 7 minutes or until moisture evaporates,
stirring occasionally. Remove from heat; stir in chopped olives and
remaining ingredients. Serve ove salmon. Yield 1 1/4 cups. Recipe By
: Cooking Light, October 1994 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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