Published February 1, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 30 min
Prep Time: 15 min | Cook Time: 15 min
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Serving size: |
1 filet, 1/4 cup sauce, 2 tsp. olives |
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Calories per serving: |
268 |
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Total Fat 2.5g |
4% |
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Cholesterol 126mg |
42% |
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Sodium 448mg |
19% |
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Serving size: |
1 filet, 1/4 cup sauce, 2 tsp. olives |
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Calories per serving: |
268 |
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% Daily Value* |
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Total Fat 2.5g |
4% |
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Saturated Fat 0.3g |
2% |
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Cholesterol 126mg |
42% |
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Sodium 448mg |
19% |
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Total Carbohydrate 9.0g |
3% |
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Dietary Fiber 3.0g |
12% |
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Protein 43.0g |
60% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 1 fennel bulb, trimmed and thinly sliced
- 1 lemon, thinly sliced
- 1 cup white wine
- 1/2 cup fish stock*
- 4 (6 oz.) Haddock filets
- 1/4 tsp. freshly ground pepper
- 1/3 cup sliced olives
- Garnish: fresh fennel fronds, if desired
Step by Step:
- Place fennel and next 3 ingredients in bottom of a large Dutch oven.
- Season fish evenly with pepper. Fit a lightly greased steam rack over vegetables in Dutch oven. Place fish on rack; cover and steam until cooked through, about 8 to 10 minutes. Remove rack with fish.
- Cook fennel mixture over medium heat 5 minutes, or until reduced to about 1 cup. Serve fish with poaching liquid and top with sliced olives. Garnish, if desired. *Note: Bottled clam juice may be substituted for fish stock.
