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.

Recipe by Cooking Light September 2002

Gallery

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

371 calories; calories from fat 33%; fat 13.4g; saturated fat 2.2g; mono fat 7g; poly fat 2.7g; protein 37.5g; carbohydrates 24.7g; fiber 4.3g; cholesterol 96mg; iron 4.1mg; sodium 607mg; calcium 128mg.
Advertisement
Advertisement