Paleo Poached Whitefish In Tomato-Fennel Broth - cooking recipe

Ingredients

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

Preparation

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.