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
Description
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