from Salmon in the Northwest Homegrown Cookbook Series

This recipe hints subtly at the aromatic bouillabaisse of Provence, with the flavorful elements of fennel, saffron, garlic, and a touch of Pastis. Smoked paprika is a highly flavorful and aromatic ingredient from Spain (where it goes by the name pimenton de la vera) that is quite unlike your average, mild paprika. Look for it in specialty food stores or spice markets, though you can use another type of paprika instead.

2 large fennel bulbs 2 tablespoons olive oil 1/2 cup salmon stock, fish stock, or water 2 tablespoons plus 1 1/2 teaspoons Pastis or other anise liqueur 1 large pinch saffron threads, steeped in 2 tablespoons warm water 1 teaspoon minced garlic 4 salmon fillet pieces (6 to 8 ounces each), pin bones removed Smoked Paprika Aïoli 1 egg yolk 1 tablespoon white wine vinegar 2 cloves garlic, crushed or finely chopped 3/4 cup olive oil (not extra virgin) 1/2 teaspoon smoked paprika Salt and freshly ground white pepper

For the smoked paprika aïoli, combine the egg yolk, vinegar, and garlic in a food processor and pulse to blend. With the blades running, begin adding the oil a drop or two at a time until the yolk mixture starts to thicken, showing that an emulsion is beginning to form. Continue adding the oil in a thin, steady stream. When all the oil has been added, add the smoked paprika with salt and pepper to taste and pulse a few more times to evenly mix. Transfer the aïoli to a bowl, cover with plastic wrap, and refrigerate until ready to serve. The aïoli will have a more pronounced flavor if made a couple of hours before serving.

Preheat the oven to 375°F. Line a baking dish with a piece of foil and lightly oil the foil.

Trim the stalks from the fennel bulbs and pick off some tender fennel fronds to use as garnish. Halve and core the fennel bulbs and cut them with the grain into 1/4-inch slices. Heat the olive oil in a large skillet over medium heat. Add the fennel with a good pinch of salt and sauté until beginning to soften, 5 minutes, stirring often. Add the stock, 2 tablespoons of the Pastis, the saffron and its soaking liquid, and garlic and stir to evenly mix. Partly cover the skillet with its lid or a piece of foil, reduce the heat to medium-low, and cook gently until the fennel is just barely tender and the liquid is reduced by about three-quarters, about 15 minutes.

Meanwhile, drizzle the remaining 1 1/2 teaspoons of the Pastis over the salmon pieces and rub with your fingers to evenly coat. Season the salmon with salt and pepper and set the pieces on the prepared baking dish. Bake the salmon until just a touch of translucence remains in the center of the thickest part, 6 to 10 minutes depending on the thickness of the fish.

To serve, transfer the baked salmon pieces to individual plates (with or without the skin, as you prefer) and spoon the braised fennel with some of its cooking liquids alongside. Top the salmon with a generous dollop of the smoked paprika aïoli and a tuft of fennel fronds. Serve right away.

Makes 4 servings