Paleo Poached Whitefish in Tomato-Fennel Broth

Paleo Poached Whitefish in Tomato-Fennel Broth

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Chris Denzer 30

"This poached whitefish recipe is paleo-friendly and easy to make! Use any firm, white-fleshed fish, like halibut or cod."
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35 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 14 g
  • 21%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.



not real crazy about this; not sure if it was the fish i used or not. i used a wild caught cod. this seemed very bland and we were a little off put by the fennel seeds. thanks for the post this...

ate not eat

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