Poached Salmon in Tomato Broth
4 medium tomatoes, peeled and seeded*
1/4 cup (60 ml) white wine or chicken stock
2 Tbs (30 ml) butter
1 tsp (5 ml) fennel seeds
4-6 salmon fillets about 6 oz (170 g) each
1/2 cup (125 ml) chopped fresh basil
Salt and freshly ground pepper to taste
* To peel and seed tomatoes: Make a small x-shaped incision in the bottom of the tomato using a sharp paring knife. Plunge the tomatoes into boiling water for 10 seconds. Rinse under cold water to stop the cooking. The peel should slide off easily. Cut the tomatoes in half and squeeze the seeds out, using your fingers or a small spoon to scoop them out if necessary.
Puree the tomatoes in an electric blender or food processor. Combine the pureed tomatoes, wine or broth, butter, and fennel seeds in a large skillet over moderate heat. Place the salmon fillets on top and sprinkle with the chopped basil. Season with salt and pepper and simmer covered for 10 minutes. Serves 4 to 6.
Fish recipes don't get much simpler than this. You can use this technique with any fish fillet, and remember that the skin gives added flavor.
Reproduced by permission of Worldwide Recipes.