Shallow-Poached Tilapia

with Fennel, Potatoes & Saffron

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 420 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
05 Smart Points

For this sophisticated dish, delicately flaky tilapia fillets are added to a flavorful tomato and saffron-based broth to cook (a technique called shallow-poaching), then served over a layer of hearty potatoes.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & bloom the saffron:
1 Prepare the ingredients & bloom the saffron:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Drain the tomatoes (discarding the liquid). Place in a bowl and gently break apart with your hands. In a separate bowl, combine the saffron and 1 1/2 cups of hot water

Cook the potatoes:
2 Cook the potatoes:

Add the sliced potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Drain thoroughly. 

Cook the vegetables & make the broth:
3 Cook the vegetables & make the broth:

While the potatoes cook, in a medium pan, (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced fennel in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot and chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter), demi-glace, and bloomed saffron water; season with salt and pepper. Heat to boiling on high. 

Prepare & cook the fish:
4 Prepare & cook the fish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Once the broth is boiling, carefully place the seasoned fish on top of the vegetables and broth. Reduce the heat to medium-high; loosely cover the pan with foil. Cook, without stirring, 5 to 6 minutes, or until the fish is opaque and cooked through. Turn off the heat. 

Finish & serve your dish:
5 Finish & serve your dish:

Add the vinegar to the pan; carefully stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked potatoes topped with the finished vegetables and broth and cooked fish. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients & bloom the saffron:
1 Prepare the ingredients & bloom the saffron:

Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Drain the tomatoes (discarding the liquid). Place in a bowl and gently break apart with your hands. In a separate bowl, combine the saffron and 1 1/2 cups of hot water

2 Cook the potatoes:

Add the sliced potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Drain thoroughly. 

Cook the potatoes:
Cook the vegetables & make the broth:
3 Cook the vegetables & make the broth:

While the potatoes cook, in a medium pan, (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced fennel in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced shallot and chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomatoes (carefully, as the liquid may splatter), demi-glace, and bloomed saffron water; season with salt and pepper. Heat to boiling on high. 

4 Prepare & cook the fish:

While the vegetables cook, pat the fish dry with paper towels; season with salt and pepper on both sides. Once the broth is boiling, carefully place the seasoned fish on top of the vegetables and broth. Reduce the heat to medium-high; loosely cover the pan with foil. Cook, without stirring, 5 to 6 minutes, or until the fish is opaque and cooked through. Turn off the heat. 

Prepare & cook the fish:
Finish & serve your dish:
5 Finish & serve your dish:

Add the vinegar to the pan; carefully stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked potatoes topped with the finished vegetables and broth and cooked fish. Enjoy!