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Bouillabaisse Broth

Total time 30 mins
Yield Makes about 6 cups; 4 to 6 servings
Notes: If making up to 1 day ahead, cover and chill.

Prep and cook time: about 30 minutes

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.