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    Fish & Fennel Rice


    Source of Recipe


    fooddownunder.com

    List of Ingredients




    1 lb sole or other lean fish
    1 cup chopped fennel bulb
    1/4 cup chopped onion
    2 tbl water
    2 cup chicken broth, low sodium
    1 cup uncooked long grain rice
    1 cup shredded spinach
        paprika
    1 tbl chopped fresh tarragon
        lemon wedges

    Recipe



    Cut fish fillets into 4 serving pieces. Cook fennel and onion in water in 10-inch nonstick skillet over medium heat about 4 minutes, stirring occasionally, until crisp-tender. Stir in broth, rice and spinach. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Place fish on rice mixture. Cover and simmer 8 to 10 minutes longer or until fish flakes easily with fork and liquid is absorbed. Sprinkle fish with paprika and tarragon. Serve with lemon wedges.

 

 

 

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