Feb 6, 2019Chatelaine
bacon, finely chopped
large fennel bulb, finely chopped
leeks, thinly sliced (white parts only)
cloves garlic, minced
2 236-mL bottles
no-salt-added vegetable broth
large Yukon Gold potatoes, cut in 1-in. cubes
white fish, such as haddock, cut in 1-in. cubes
- Heat a large pot over medium. Add bacon and cook until crispy, 6 to 8 min. Transfer to a paper towel-lined plate. Add 1 tbsp butter to bacon fat in pot. Stir in fennel, leeks and garlic. Sprinkle with salt and paprika. Cook until fennel is tender, 3 to 5 min. Add Pernod, stirring until absorbed, 1 to 2 min.
- Add flour, stirring until paste forms, about 1 min. Add clam juice, broth and potatoes. Bring to a boil, then reduce heat to medium. Simmer until potatoes are fork-tender, 10 to 12 min.
- Add fish and cook until opaque, 2 to 3 min. Stir in cream and lemon juice. Ladle into bowls and garnish with reserved bacon.