Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 1 fillet, 1/2 cup potatoes, 2 fennel wedges, and 1/4 cup broth)

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.

How to Make It

Step 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.

Step 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.

Step 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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