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Clams and Shrimp in Saffron Fennel Broth

Yield 4 servings (serving size: 2 1/4 cups)
Pernod, fennel, and tarragon combine to give the broth a light licorice taste. Crushing the fennel seeds helps release their flavor.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped shallots
  • 1/2 teaspoon saffron threads, crushed
  • 1/4 teaspoon fennel seeds, crushed
  • 2 garlic cloves, minced
  • 3 cups clam juice
  • 2 tablespoons Pernod (licorice-flavored liqueur)
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 pound red potatoes, cut into 1/2-inch cubes
  • 1 fennel bulb, cut into 12 wedges
  • 24 littleneck clams
  • 3/4 pound peeled and deveined medium shrimp

Nutrition Information

  • calories 284
  • caloriesfromfat 18 %
  • fat 5.7 g
  • satfat 0.8 g
  • monofat 2.8 g
  • polyfat 1.1 g
  • protein 28.5 g
  • carbohydrate 29.2 g
  • fiber 4.1 g
  • cholesterol 153 mg
  • iron 11.6 mg
  • sodium 733 mg
  • calcium 143.5 mg

How to Make It

  1. Heat oil in a large saucepan over medium heat. Add shallots, saffron, fennel seeds, and garlic to pan; cook 4 minutes or until tender. Add clam juice, Pernod, and tomato paste; bring to a boil. Reduce heat, and simmer 15 minutes.

  2. Stir in tarragon, salt, pepper, potatoes, and fennel bulb; cover and cook 10 minutes. Add clams; cover and cook 10 minutes. Stir in shrimp. Cover and cook 2 minutes or until clams open and shrimp are done; discard any unopened shells.