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Arctic Char with Bouillabaisse Broth

  • 4servings
  • 371calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil, divided

  2. 1 cup finely chopped onion

  3. 1 cup finely chopped fennel bulb

  4. 3 tablespoons finely chopped shallots

  5. 3/4 teaspoon saffron threads, crushed

  6. 1/2 teaspoon chopped fresh thyme

  7. 1/2 teaspoon aniseed

  8. 2 garlic cloves, minced

  9. 2 cups water

  10. 2 tablespoons tomato paste

  11. 1 (8-ounce) bottle clam juice

  12. 2 cups cubed peeled Yukon gold potato (about 12 ounces)

  13. 1 (1/2-pound) fennel bulb, cut into 8 wedges

  14. 4 (6-ounce) arctic char or salmon fillets

  15. 1/2 teaspoon salt

  16. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  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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