Healthy Pfizer Recipes

Seared Salmon with Bouillabaisse Broth
Healthy Pfizer Selections prepared by Compass and offered in participating Healthy Pfizer cafes

Ingredients
4 teaspoons olive oil, divided

1 cup finely chopped onion

1 cup finely chopped fennel bulb

1/3 cup finely chopped shallots

1 1/2 teaspoons saffron threads, crushed

1 teaspoon chopped fresh thyme

1 teaspoon anise seed

2 Tablespoons minced fresh garlic

4 cups water

1/4 cup tomato paste

16 fluid ounces clam juice

1 quart peeled, cubed Yukon gold potato

2 each fennel bulb, each bulb cut into 8 wedges

2 1/2 pounds wild-caught Alaskan salmon fillet, 8-5oz skin off portions

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Yields
8 Servings

Instructions
Heat 2 teaspoons oil in a large saucepan over medium heat. Add onion, fennel, shallots, saffron, thyme, anise seed and garlic. Cook 7-10 minutes or until tender, stirring frequently. Stir in water, tomato paste and clam juice; bring to a boil. Reduce heat, and simmer 20-30 minutes.

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 wedges; cook 4 minutes. Remove from heat, and keep warm.

Heat remaining 2 teaspoons oil in medium nonstick saute pan over medium-high heat. Season salmon with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork. If the pan is too small, cook the fish in batches.

In a serving bowl, serve 1 piece of fish with 1/2 cup of potatoes, 2 wedges fennel and 1/4 cup broth.