Poached Salmon In Tomato Broth - cooking recipe

Ingredients

4 medium tomatoes
1/4 c. (60 ml) white wine or chicken stock
2 Tbsp. (30 ml) butter
1 tsp. (5 ml) fennel seeds
4 to 6 salmon fillets or steaks (about 4 oz., 120 g each)
1/2 c. (125 ml) chopped fresh basil
salt and freshly ground pepper to taste

Preparation

Peel and seed tomatoes*. 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 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.