Arctic Char with Bouillabaisse Broth

Arctic Char with Bouillabaisse Broth
Photo by Becky Luigart-Stayner

Ingredients

  • 1 cup finely chopped onion
  • 2 teaspoons olive oil, divided
  • ¼ teaspoon freshly ground black pepper
  • 4 (6-ounce) arctic char or salmon fillets
  • 1 (1/2-pound) fennel bulb, cut into 8 wedges
  • 2 cups cubed peeled Yukon gold potato (about 12 ounces)
  • 2 garlic cloves, minced
  • + 9 more ingredients
    • ½ teaspoon chopped fresh thyme
    • 2 tablespoons tomato paste
    • ½ teaspoon aniseed
    • 1 cup finely chopped fennel bulb
    • 2 cups water
    • 1 (8-ounce) bottle clam juice
    • ½ teaspoon salt
    • ¾ teaspoon saffron threads, crushed
    • 3 tablespoons finely chopped shallots

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. Strain mixture through a sieve ...

View full recipe at My Recipes

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