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

David Bonom
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
4 servings (serving size: 2 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

284 calories; calories from fat 18%; fat 5.7g; saturated fat 0.8g; mono fat 2.8g; poly fat 1.1g; protein 28.5g; carbohydrates 29.2g; fiber 4.1g; cholesterol 153mg; iron 11.6mg; sodium 733mg; calcium 143.5mg.
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