Shallow-Poached Tilapia

with Fennel, Potatoes & Saffron

30 MIN

5 SmartPoints®

2 Servings

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From the Test Kitchen

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

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Nutrition

PER SERVING
Calories

420 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Tilapia Fillets
1 14-Ounce Can Whole Peeled San Marzano Tomatoes
1 Fennel Bulb
¾ lb Golden Potatoes
2 cloves Garlic
2 Tbsps Vegetable Demi-Glace
1 Shallot
1 pinch Saffron
1 Tbsp Red Wine Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!