Bouillabaisse Broth

PREP AND COOK TIME: About 30 minutes
NOTES: If making up to 1 day ahead, cover and chill.
MAKES: About 6 cups; 4 to 6 servings

In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir

1 teaspoon olive oil

1 cup chopped onion

1 cup chopped fennel

3 peeled, pressed doves garlic until onion is limp, about 5 minutes.

Add 5 cups fat-skimmed chicken broth

1 cup dry white wine

1 tablespoon tomato paste

1/2 teaspoon dried thyme

1/16 teaspoon powdered saffron or 1/4 teaspoon ground turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth; if less than 6 cups, add more fat-skimmed chicken broth or water.

Per serving: 73 cal., 9.9% (7.2 cal.) from fat; 7.1 g protein; 0.8 g fat (0.1 g sat.); 2.5 g carbo (0 g fiber); 96 mg sodium; 0 mg chol.