Wild Orange Roughy With Fennel And Tomato

Course : Fish
Serves: 6
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6 fillets orange roughy fillets 5 oz
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 / Directions:

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.

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