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Fish and Fennel Rice

1 pound sole or other lean fish
1 cup chopped fennel bulb
1/4 cup chopped onion
2 tablespoons water
2 cups chicken broth
1 cup uncooked long grain rice
1 cup shredded spinach
paprika
1 tablespoon chopped fresh tarragon
lemon wedges


Cut fish fillets into 4 serving pieces. Cook fennel and onion in water in 10-inch nonstick skillet over medium heat about 4 minutes, stirring occasionally, until crisp-tender. Stir in broth, rice and spinach. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Place fish on rice mixture. Cover and simmer 8 to 10 minutes longer or until fish flakes easily with fork and liquid is absorbed. Sprinkle fish with paprika and tarragon. Serve with lemon wedges. 4 SERVINGS (WITH ABOUT 1 CUP RICE EACH).


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