Arctic Char with Bouillabaisse Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Bouillabaisse, a popular seafood stew in Provence, is the inspiration for this flavorful broth. Try this recipe with salmon if you can't find arctic char. Ingredients:
2 teaspoons olive oil, divided |
1 cup finely chopped onion |
1 cup finely chopped fennel bulb |
3 tablespoons finely chopped shallots |
3/4 teaspoon saffron threads, crushed |
1/2 teaspoon chopped fresh thyme |
1/2 teaspoon aniseed |
2 garlic cloves, minced |
2 cups water |
2 tablespoons tomato paste |
1 (8-ounce) bottle clam juice |
2 cups cubed peeled yukon gold potato (about 12 ounces) |
1 (1/2-pound) fennel bulb, cut into 8 wedges |
4 (6-ounce) arctic char or salmon fillets |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion and next 6 ingredients (onion through garlic); cook 7 minutes or until tender, stirring frequently. Stir in water, tomato paste, and clam juice; bring to a boil. Reduce heat, and simmer 45 minutes.
2. Strain mixture through a sieve over a bowl; discard solids. Return mixture to pan; bring to a boil. Add potato; cook 5 minutes. Add fennel; cook 4 minutes. Remove from heat, and keep warm.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork.
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