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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fennel Saffron Fish Stew

Source: dLife

Fish stewed with fennel, garlic, and tomatoes.

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 8.7 Fat, 2.6 Vegetables, 0.0 Fruits, 0.8 Meat, 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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Servings

Ingredients

Directions

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.
Add the ground fennel and wine and cook for 2 minutes. Add the chopped fennel bulb, potatoes, clam juice, tomatoes, and orange peel.
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.
Add the saffron and fish to the stew and simmer for about 10 minutes, until the fish flakes with a fork.
Break the fish into bite sized pieces.
Add salt and pepper to taste. Serve immediately, topped with basil or parsley and decorated with the reserved fennel fronds.