| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 11 x ca. 30 g | Orange Roughy Fillets |
| 1/2 Tasse | Yellow onion finely chopped |
| 1 Teelöffel | garlic minced, fresh |
| 1 Teelöffel | olive oil |
| 2 klein | Fennel bulbs quartered, thinly sliced |
| 1 klein | Leek (white part) split, thinly sliced |
| 3/4 Teelöffel | black pepper freshly ground |
| 1 Tasse | water |
| 1 Dose | Italian Style Tomatoes (Muir Glen brand, 14.5 oz) |
| 1/2 Tasse | white wine dry |
| 1 Teelöffel | Saffron threads |
| 1/4 Teelöffel | 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.
fat (0 g saturated), 10 g carbohydrates, 28 mg cholesterol, 319 mg sodium Exchanges: 3 extra extra lean meats, 1 vegetable
(http://www. Wholefoods. Com/wf. Html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
|
|
Anmerkungen zum Rezept:
|
