| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, Vegetables |
5 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1 |
lg |
Fennel bulb — coarsely |
|
|
Chopped |
| 1 |
md |
Leek — sliced |
| 2/3 |
c |
Water |
| 2 |
tb |
Chopped ripe olives — |
|
|
Drained |
| 2 |
tb |
Fennel leaves — chopped |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
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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