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
- Heat olive oil in a large pan over medium heat.
- Add the sliced fennel, onion, and garlic to the pan. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Stir in the diced tomatoes, vegetable broth, thyme, oregano, salt, and pepper. Bring the broth to a simmer.
- Gently place the whitefish fillets into the simmering broth. Make sure the fillets are fully submerged in the liquid.
- 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.
- Carefully remove the poached whitefish from the pan and transfer to serving plates.
- Spoon some of the tomato fennel broth over the fish fillets.
- Garnish with fresh parsley and serve hot.
- Enjoy your Paleo Poached Whitefish in Tomato Fennel Broth!
