Bouillabaisse Broth

Bouillabaisse BrothRecipe

Notes: If making up to 1 day ahead, cover and chill.

Prep and cook time: about 30 minutes

Makes about 6 cups; 4 to 6 servings


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1 teaspoon olive oil
1 cup chopped onion
1 cup chopped fennel
3 peeled, pressed cloves garlic
5 cups fat-skimmed chicken broth
1 cup dry white wine
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric


Total: 30 Minutes

In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir olive oil, onion, fennel, and garlic until onion is limp, about 5 minutes. Add chicken broth, white wine, tomato paste, thyme, and saffron or turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.

Created date

December 2004

Nutritional Information

Calories 73
Caloriesfromfat 9.9 %
Protein 7.1 g
Fat 0.8 g
Satfat 0.1 g
Carbohydrate 2.5 g
Fiber 0.0 g
Sodium 96 mg
Cholesterol 0.0 mg