Paleo Poached Whitefish in Tomato Fennel Broth Recipe

This Paleo Poached Whitefish in Tomato Fennel Broth is a light and flavorful dish that is perfect for a healthy and nourishing meal. The delicate whitefish is poached in a fragrant broth infused with tomatoes, fennel, and aromatic herbs. It's a simple and elegant recipe that showcases the natural flavors of the ingredients. Enjoy this delicious dish that's packed with nutrients and bursting with freshness!

Ingredients

• 2 whitefish fillets
• 1 fennel bulb, thinly sliced
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 2 cups of vegetable broth
• 1 tablespoon of olive oil
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Heat olive oil in a large pan over medium heat.
2. Add the sliced fennel, onion, and garlic to the pan. Sauté until the vegetables are softened and fragrant, about 5 minutes.
3. Stir in the diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring the broth to a simmer.
4. Gently place the whitefish fillets into the simmering broth. Make sure the fillets are fully submerged in the liquid.
5. Cover the pan with a lid and let the fish poach for about 8-10 minutes, or until it is cooked through and flakes easily with a fork.
6. Carefully remove the poached whitefish from the pan and transfer to serving plates.
7. Spoon some of the tomato fennel broth over the fish fillets.
8. Garnish with fresh parsley and serve hot.
9. Enjoy your Paleo Poached Whitefish in Tomato Fennel Broth!

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