Paleo Poached Whitefish in Tomato-Fennel Broth

This poached whitefish recipe is paleo-friendly and easy to make! Use any firm, white-fleshed fish, like halibut or cod.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 331 Calories

Ingredients

• 1 onion, chopped
• 1 tablespoon olive oil
• 1 pinch saffron
• 1 cup diced tomatoes
• 1 cup water, or more as needed
• 1 tablespoon fennel seeds
• 1 ½ pounds whitefish fillets
• 2 bulbs fennel, chopped

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat. Stir in fennel bulbs and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, and remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.