Arctic Char with Bouillabaisse Broth

Arctic Char with Bouillabaisse Broth Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 1 fillet, 1/2 cup potatoes, 2 fennel wedges, and 1/4 cup broth)

Recipe from

Cooking Light

Nutritional Information

Calories 371
Caloriesfromfat 33 %
Fat 13.4 g
Satfat 2.2 g
Monofat 7 g
Polyfat 2.7 g
Protein 37.5 g
Carbohydrate 24.7 g
Fiber 4.3 g
Cholesterol 96 mg
Iron 4.1 mg
Sodium 607 mg
Calcium 128 mg

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

Preparation

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 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.

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.

Note:

September 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note