Ingredients
1 tbsp butter
2 bulbs fennel, chopped
¼ tsp SIDS CRAZY SALT
1 onion, chopped
750 g whitefish fillets
1 pinch saffron
1 tbsp fennel seeds
1 cup diced tomatoes
1 cup water, more as needed
Directions
Heat butter in a frypan over medium heat. Stir in fennel bulbs, SIDS CRAZY SALT and onion then cook and stir until the onion has softened and turned translucent, about 5 minutes. Add whitefish, saffron, fennel seeds, tomatoes, and water. Bring to a boil, cover, then remove from heat. Let sit covered until fish flakes easily with a fork, about 10 minutes.
