Shallow-Poached Tilapia with Fennel, Potatoes & Saffron

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.)
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fresh
ingredients
Shallow-Poached Tilapia with Fennel, Potatoes & Saffron
Title
time-saving
tips & techniques
San Marzano Tomatoes
Fennel
Garlic
Vegetable Demi-Glace
Shallot
Saffron
Red Wine Vinegar
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Shallow-Poached Tilapia

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! 

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