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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3/4-inch pieces; set aside.
In a medium saucepan, cook onion and garlic in hot margarine (or butter or oil) over medium heat until onion is tender. Stir in water, bouillon, lemon juice, bay leaf, thyme, fennel seeds and, if desired, saffron.
Bring to boiling. Add fish and tomatoes. Return to boiling; reduce heat. Simmer, covered, for about 4 minutes or until fish flakes easily with a fork. Discard bay leaf. If desired, garnish with fresh thyme.