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Fennel Saffron Fish Stew
Source: dLife

Fish stewed with fennel, garlic, and tomatoes.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 278.3
Total Carbs 33.8 g
Dietary Fiber 6.3 g
Sugars 9.1 g
Total Fat 8.7 g
Saturated Fat 2.1 g
Unsaturated Fat 0.2 g
Potassium 748.2 mg
Protein 12.1 g
Sodium 568.9 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 1 Meat , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In a skillet, saute the garlic and onions in the oil on medium heat, stirring frequently, for about 7 minutes, until the onions are translucent. Pour in a little water if needed to prevent sticking.
  2. Add the ground fennel and wine and cook for 2 minutes. Add the chopped fennel bulb, potatoes, clam juice, tomatoes, and orange peel.
  3. Wrap the rosemary in cheesecloth to make a bouquet garni or place it in a tea ball and add it to the stew. Bring the stew to a boil, lower the heat, cover, and simmer for 20 minutes.
  4. Add the saffron and fish to the stew and simmer for about 10 minutes, until the fish flakes with a fork.
  5. Break the fish into bite sized pieces.
  6. Add salt and pepper to taste. Serve immediately, topped with basil or parsley and decorated with the reserved fennel fronds.

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