Arctic Char with Bouillabaisse Broth

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

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.