Clams and Shrimp in Saffron Fennel Broth

Pernod, fennel, and tarragon combine to give the broth a light licorice taste. Crushing the fennel seeds helps release their flavor.

Yield: 4 servings (serving size: 2 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 18%
  • Fat: 5.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 28.5g
  • Carbohydrate: 29.2g
  • Fiber: 4.1g
  • Cholesterol: 153mg
  • Iron: 11.6mg
  • Sodium: 733mg
  • Calcium: 143.5mg


  • 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


  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.
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