Wild Orange Roughy With Fennel And Tomato

---------- Recipe via Meal-Master (tm) v8.02

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

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.

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 Whole Foods Market
Meal-Master compatible format courtesy of Karen Mintzias

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