Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      5 oz          orange roughy fillets
     1/2  cup           yellow onion -- -(finely chopped)
   1      teaspoon      fresh garlic -- minced
   1      teaspoon      olive oil
   2      small         fennel bulbs -- - quartered, thinly
   1      small         leek -- (white part), -
                        -- split, thinly sliced
     3/4  teaspoon      freshly ground black pepper
   1      cup           water
   1      can           Italian style tomatoes
     1/2  cup           dry white wine
   1      teaspoon      saffron threads
     1/4  teaspoon      salt

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.