Herb Broth

recipe

Notes: This is one component of Oahu Bouillabaisse. Make broth up to 3 days in advance (you can freeze to store longer). It's the base for the bouillabaisse but makes a fine soup on its own.

Yield:

Makes 6 1/2 cups, 5 or 6 servings

Recipe from

Sunset

Nutritional Information

Calories 69
Caloriesfromfat 25 %
Protein 3 g
Fat 1.9 g
Satfat 0.6 g
Carbohydrate 6.1 g
Fiber 1.3 g
Sodium 210 mg
Cholesterol 2.5 mg

Ingredients

1 teaspoon olive oil
3/4 cup chopped celery
1 cup chopped onion
1 cup chopped fresh fennel
1 cup chopped red bell pepper
1/2 teaspoon madras curry powder
2 tablespoons brandy
2 tablespoons Pernod (optional)
4 cups chicken or fish broth
1 bottle (8 oz.) clam juice
1/4 cup dry white wine
1 tablespoon canned tomato paste
1/16 teaspoon powdered saffron (optional)
Salt and pepper

Preparation

1. In a 5- to 6-quart pan, combine oil, celery, onion, fennel, and bell pepper. Stir often over medium-high heat until onion is limp, 8 to 10 minutes. Add curry powder and stir until mixture is quite fragrant, 2 to 3 minutes.

2. Add brandy, Pernod, broth, clam juice, wine, tomato paste, and saffron. Bring to a boil. Cover and simmer until vegetables are very tender when pierced, about 15 minutes. Whirl mixture, a portion at a time, in a blender until smooth. If desired, pour broth through a fine strainer into a bowl, rubbing with a spatula; discard any residue. If needed, add water to make 6 1/2 cups. Add salt and pepper to taste.

3. Use in bouillabaisse or ladle hot broth into bowls.

Note:

Chef Alan Wong,

May 1997
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