Paleo Poached Whitefish in Tomato-Fennel Broth


  • 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


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.

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