| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Fish | 6 | Servings |
INGREDIENTS
| 6 | 5 oz Orange Roughy Fillets | |
| 1/2 | c | Yellow onion (finely chopped) |
| 1 | ts | Fresh garlic, minced |
| 1 | ts | Olive oil |
| 2 | sm | Fennel bulbs quartered, thinly sliced |
| 1 | sm | Leek (white part) split, thinly sliced |
| 3/4 | ts | Freshly ground black pepper |
| 1 | c | Water |
| 1 | cn | Italian Style Tomatoes (Muir Glen brand, 14.5 oz) |
| 1/2 | c | Dry white wine |
| 1 | ts | Saffron threads |
| 1/4 | ts | Salt |
INSTRUCTIONS
Using a large, non-stick frying pan, saute onion and garlic in olive oil for 1 minute. Add fennel and leek, saute 3 minutes. Add pepper, water, tomatoes, white wine, and saffron. Simmer 5 minutes. Push vegetables to the side, place fish in the pan, cover with vegetables; cover with lid or foil. Simmer over low heat for 12 minutes. Serve fish smothered in vegetables with broth. Nutritional information per serving (6): 160 calories, 22 g protein, 2 g fat (0 g saturated), 10 g carbohydrates, 28 mg cholesterol, 319 mg sodium Exchanges: 3 extra extra lean meats, 1 vegetable Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
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