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Herb Broth

Yield Makes 6 1/2 cups, 5 or 6 servings
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.


  • 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

Nutrition 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

How to Make It

  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.