Vegetable Bouillabaisse Broth Recipe

Name: Vegetable Bouillabaisse Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 onion, coarsely chopped; Stalks and fronds from 1 fennel bulb, chopped; 1 large Yukon gold potato, peeled and chopped; 2 celery ribs, chopped; 10 unpeeled garlic cloves, crushed; Green tops from 1 large leek, chopped; 1 plum tomato, chopped; One 1-inch piece of peeled fresh ginger, finely chopped; 1 teaspoon ground coriander; 1 teaspoon ground fennel seeds; 1/2 star anise pod, crushed; 1 bay leaf; 1 1/2 cups dry white wine; 1 teaspoon kosher salt; Pinch of crushed red pepper

Servings: persons

3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
Stalks and fronds from 1 fennel bulb, chopped
1 large Yukon gold potato, peeled and chopped
2 celery ribs, chopped
10 unpeeled garlic cloves, crushed
Green tops from 1 large leek, chopped
1 plum tomato, chopped
One 1-inch piece of peeled fresh ginger, finely chopped
1 teaspoon ground coriander
1 teaspoon ground fennel seeds
1/2 star anise pod, crushed
1 bay leaf
1 1/2 cups dry white wine
1 teaspoon kosher salt
Pinch of crushed red pepper

1
In a large pot, heat 1 tablespoon of the olive oil until shimmering.
2
Add the onion, fennel, potato, celery, garlic, leek tops, tomato and ginger and cook over moderate heat, stirring occasionally, until softened, 10 minutes.
3
Scrape the vegetables to one side of the saucepan and add the remaining 2 tablespoons of oil to the opposite side.
4
Add the coriander, fennel seeds, star anise and bay leaf to the oil and cook, stirring, until fragrant, about 1 minute.
5
Stir in the wine, salt, crushed red pepper and 8 cups of water and bring to a boil.
6
Simmer over moderately low heat, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.
7
Strain the broth through a sieve into a clean saucepan, pressing the vegetables to extract the liquid.
8
Discard the vegetables.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 onion, coarsely chopped, Stalks and fronds from 1 fennel bulb, chopped, 1 large Yukon gold potato, peeled and chopped, and more.

Yes, Vegetable Bouillabaisse Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Bouillabaisse Broth

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