Arctic Char with Bouillabaisse Broth

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

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Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 33%
  • Fat: 13.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 2.7g
  • Protein: 37.5g
  • Carbohydrate: 24.7g
  • Fiber: 4.3g
  • Cholesterol: 96mg
  • Iron: 4.1mg
  • Sodium: 607mg
  • Calcium: 128mg

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.
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