Firm-textured white fish is poached in the complex floavors of fennel, saffron, garlic and tomatoes to creat a beautiful, savor stew.
1. Create a bouquet garni by bunching fresh thyme, Italian parsely, bay leaves and celery, and tie with household string.
2. In a large, heavy-bottomed stockpot, saute the garlic, fennel seeds, bouquet gani, salt and leeks in olive oil over medium heat until the leeks soften. Add the tomato sauce, tomato paste, fresh tomatoes, liqueur, water, fennel and cayenne pepper. Cover and bring to a boil. Lower the heat, and simmer for 45 minutes.
3. Remove the bouquet garni, and stir in thesaffron. Place the pieces of fish on top of the stew and cover the pot to poach the fish for five minutes or until cooked through. Remove the fish from the pot and carefully remove any skin.
4. To serve, spoon the stew into individual bowls, place a piece of fish on top and garnish with a dollor of sour cream, orange zest, orange zest and fennel fronds.
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Serving Size: 1 Serving (514g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 403 | ||
Calories from Fat: 145 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 72.9mg | 22 % | |
Sodium 2947.2mg | 102 % | |
Potassium 1415.9mg | 37 % | |
Total Carbohydrate 14.4g | 4 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 11.6g | ||
Protein 49g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
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