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Braised White-fleshed Fish with Fennel, Tomatoes, and Spinach

Ingredients

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4 4-6 ounce medium thick white fleshed fish such as grouper striped bass, or halibut
2 teaspoons dried rosemary oregano, or basil
2 tablespoons extra virgin olive oil
freshly ground black pepper
salt
1 cup vegetable stock
6 cups thinly sliced fennel
2 cups thinly sliced onions
4 plum tomatoes cored and sliced into rounds
1 large bunch spinach leaves washed and torn into bite-sized pieces

Directions

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