Wild Orange Roughy With Fennel And Tomato

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: WILD ORANGE ROUGHY WITH FENNEL AND TOMATO
Categories: Fish
Yield: 6 Servings

6.00 5 oz Orange Roughy Fillets
0.50 c Yellow onion
--(finely chopped)
1.00 ts Fresh garlic, minced
1.00 ts Olive oil
2.00 sm Fennel bulbs
-- quartered, thinly sliced
1.00 sm Leek (white part)
-- split, thinly sliced
0.75 ts Freshly ground black pepper
1.00 c Water
1.00 cn Italian Style Tomatoes
-(Muir Glen brand, 14.5 oz)
0.50 c Dry white wine
1.00 ts Saffron threads
0.25 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.

Nutritional information per serving (6): 160 calories, 22 g protein,
2 g fat (0 g saturated), 10 g carbohydrates, 28 mg cholesterol, 319
mg sodium Exchanges: 3 extra extra lean meats, 1 vegetable

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from