- Calories 284
- Caloriesfromfat 18%
- Fat 5.7g
- Satfat 0.8g
- Monofat 2.8g
- Polyfat 1.1g
- Protein 28.5g
- Carbohydrate 29.2g
- Fiber 4.1g
- Cholesterol 153mg
- Iron 11.6mg
- Sodium 733mg
- Calcium 143.5mg
Clams and Shrimp in Saffron Fennel Broth
Pernod, fennel, and tarragon combine to give the broth a light licorice taste. Crushing the fennel seeds helps release their flavor.
How to Make It
Step 1
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.
Step 2
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.
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