Herb Broth

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.

This recipe goes with Herb-poached Seafood, Smashed Potatoes

Yield: Makes 6 1/2 cups, 5 or 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 25%
  • Protein: 3g
  • Fat: 1.9g
  • Saturated fat: 0.6g
  • Carbohydrate: 6.1g
  • Fiber: 1.3g
  • Sodium: 210mg
  • Cholesterol: 2.5mg


  • 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


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