---------- 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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