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
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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. 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.
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