Recipe: Wild Orange Roughy with Fennel and Tomato (using white wine)

WILD ORANGE ROUGHY WITH FENNEL AND TOMATO

1/2 cup finely chopped yellow onion
1 tsp. minced fresh garlic
1 tsp. olive oil
2 small fennel bulbs, quartered, thinly sliced
1 small leek (white part), split, thinly sliced
1 (14.5 oz.) can Muir Glen brand Italian style tomatoes
1 cup water
1/2 cup dry white wine
1 tsp. saffron threads
3/4 tsp. freshly ground black pepper
1/4 tsp. salt
6 (5 oz. each) orange roughy fillets

Using a large, non-stick frying pan, saute onion and garlic in olive oil for 1 minute.

Add fennel and leek; saute 3 minutes.

Add tomatoes, 1 cup water, white wine, saffron, black pepper and salt; 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.

Makes 6 servings
Source: Whole Foods Market, 1995