It’s not as colorful and artfully appealing to the eye as I had anticipated, but you’ll find your palate flipping at the good fortune of this seared salmon bouillabaisse.
Okay, technically it’s NOT the French bouillabaisse fish stew at all. But, it does have fish (wild salmon), and is centered in a tomato broth.
The “middle eastern” influence comes from the anise seed and green cardamom pods that simmer in the sauce.
It’s somewhat seasonal. It’s hearty. It’s aromatic. And, it’s darn good!
Serve garnished with fresh parsley. That will make the colors pop!
Middle Eastern Salmon Bouillabaisse
2 Tbs. olive oil
1 lb. salmon filet
sea salt and pepper
1/2 yellow onion, chopped
8 small new potatoes
1 star anise pod
4 green cardamom pods, cracked
14 oz. crushed tomatoes
1 Parmesan rind (optional – adds depth)
1 cup broth
fresh parsley
In a large cast iron Dutch oven, heat the oil over medium heat. Season the salmon filet with salt and pepper and sear in the hot oil, skin side down. After 3 minutes, carefully turn the filet over and get a nice sear on the wild pink side. Remove from the pot and set aside.
Chop the potatoes into quarters and add with the onions to the pot. If you need more oil to properly sauté, by all means add it! Add additional salt and pepper.
Add the aromatics and stir until the onions become translucent.
Add the tomatoes and broth and bring to a simmer. Add the cheese rind, if you desire. Cook until the potatoes are soft.
Serve in a large, flat bowl, topped with the seared salmon and fresh parsley.
