Preparation:
Using a large, non-stick frying pan, sauté onion and garlic in olive oil for 1 minute.
Add fennel and leek, sauté 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. |