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Wild Orange Roughy with Fennel and Tomato

6 5 oz Orange Roughy Fillets
1/2 c Yellow onion -(finely chopped)
1 ts Fresh garlic, minced
1 ts Olive oil
2 sm Fennel bulbs quartered, thinly sliced
1 sm Leek (white part) split, thinly sliced
3/4 ts Freshly ground black pepper
1 c Water
1 cn Italian Style Tomatoes (Muir Glen brand, 14.5 oz)
1/2 c Dry white wine
1 ts Saffron threads
1/4 ts Salt


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 pepper, water, tomatoes, white wine, and saffron. 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.


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