Blue-eye Trevalla Fillet Poached with Saffron, Fennel & Tomato

Recipes | Poaching Serves 4 Blue-eye Trevalla Fillet Poached with Saffron, Fennel & Tomato

This recipe provides a delicious golden broth as well as moist tasty fish; the fennel adds a delicious mild aniseed flavour and the saffron contributes a heady aroma. It would also make a delicious soup for 6 people with the fish cut into bite-sized chunks.


1 tablespoon extra virgin olive oil
1 brown onion, diced
1 bulb baby fennel, diced, fronds chopped and reserved for garnish
2 cloves garlic, finely sliced
½ teaspoon fennel seeds
Salt flakes and freshly ground black pepper, to taste 
½ cup dry white wine 
3 cups fish stock 
Large pinch saffron threads
2 large ripe tomatoes, seeded and chopped
4 x 180g pieces Blue-Eye Trevalla fillet, skin off, bones removed
Crusty bread, to serve


Preheat oven to 180°C.

Heat a heavy baking dish on the stovetop over a medium heat. Add oil, onion, diced fennel bulb, garlic, fennel seeds, salt and pepper and cook, stirring occasionally, until the onions are translucent and soft. Add wine, cook for a couple of minutes, then add stock, saffron and tomato. Place the fish in the baking dish, cover tightly with foil and place in the oven. 

After 5 minutes, turn the fish, cover and return to the oven for a further 2 minutes or so, until flesh flakes easily when tested with a fork.

Place the vegetables in the centre of deep plates or wide bowls. Stir fennel fronds through cooking liquid. Place a piece of fish on top of the vegetables and spoon some of the cooking liquid over the fish. Serve immediately with crusty bread.

Alternative species:

Atlantic Salmon, Coral Trout, Emperor, Goldband Snapper, Hapuku, Ling.

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