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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

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.

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